🛒Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups beef broth
- 1 cup diced tomatoes, canned or fresh
- 1 cup frozen peas
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
🔧Kitchen Tools Needed
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
📝Instructions
- 1
Heat olive oil in a large pot over medium-high heat.
- 2
Season the beef cubes with salt and pepper. Brown the beef in batches until all sides are seared. Remove the beef from the pot and set aside.
- 3
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- 4
Add the carrots, celery, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
- 5
Return the beef to the pot and add thyme, rosemary, bay leaf, and beef broth.
- 6
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours or until the beef is tender.
- 7
Add the diced tomatoes, frozen peas, green beans, and Worcestershire sauce. Simmer for another 30 minutes.
- 8
Remove the bay leaf. Adjust seasoning with salt and pepper if necessary.
- 9
Stir in fresh parsley just before serving.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different cut of beef?
Yes, you can use stewing beef or even ground beef for a quicker cooking time. Adjust the simmering time accordingly.
How long can I store the soup?
The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
