Description

This hearty, old-fashioned vegetable beef soup is the ultimate comfort food. Tender chunks of beef, fresh vegetables, and a rich, flavorful broth come together to create a satisfying and nourishing meal.

Ingredients

– 1 pound beef stew meat, cubed

– 2 tablespoons olive oil

– 1 onion, diced

– 3 carrots, peeled and sliced

– 2 celery stalks, sliced

– 3 potatoes, peeled and cubed

– 4 cups beef broth

– 1 (15 oz) can diced tomatoes

– 2 tablespoons tomato paste

– 2 bay leaves

– 1 teaspoon dried thyme

– 1 teaspoon dried parsley

– Salt and pepper to taste

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Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2. Add the cubed beef and brown on all sides, about 5 minutes.

3. Add the onion, carrots, and celery to the pot. Sauté for 5 minutes, until the vegetables start to soften.

4. Pour in the beef broth and add the potatoes, diced tomatoes, tomato paste, bay leaves, thyme, and parsley.

5. Bring the soup to a boil, then reduce the heat and let it simmer for 45-60 minutes, or until the beef and vegetables are tender.

6. Season with salt and pepper to taste.

7. Serve hot, garnished with fresh parsley if desired.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 5 days. It also freezes well for up to 3 months.

Prep Time: 15
Cook Time: 45
Category: Soups, Stews & Chili
Method: Stovetop
Cuisine: American