Ingredients
1 1/2 lbs beef stew meat
2 1/2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 3/4 cups chopped yellow onion (about 1 large onion)
1 1/4 cups peeled and chopped carrots (about 3 medium carrots)
1 cup chopped celery (about 3 medium stalks)
1 1/2 Tbsp minced garlic (about 4 cloves)
8 cups low-sodium beef or chicken broth
2 (14 oz.) cans diced tomatoes
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 lb red or yellow potatoes, diced into 3/4-inch cubes
1 1/2 cups (about 5 oz.) chopped green beans, ends trimmed
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup chopped fresh parsley
Directions
Sear the Beef:
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Brown half of the beef in the pot, cooking for about 4 minutes, turning halfway through. Remove to a plate. Repeat with another 1/2 tablespoon of oil and the remaining beef.
Sauté Vegetables:
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onions, carrots, and celery for 3 minutes. Add the garlic and cook for 1 minute more.
Build the Broth:
Pour in the broth and diced tomatoes. Return the browned beef to the pot. Stir in the basil, oregano, thyme, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Add Potatoes and Green Beans:
Stir in the potatoes, cover, and continue to simmer for 20 minutes. If you prefer very soft green beans, you can add them at this stage.
Cook Remaining Vegetables:
Add the green beans (if not added earlier) and simmer for an additional 15 minutes, or until the beef and all vegetables are tender.
Finish with Corn and Peas:
Stir in the frozen corn and peas and cook until heated through, about 5 minutes.
Serve:
Stir in the fresh parsley. Serve the soup warm and enjoy!