Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef stew meat | 1 1/2 lbs |
| Olive oil, divided | 2 1/2 Tbsp |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Yellow onion, chopped | 1 3/4 cups (1 large) |
| Carrots, peeled and chopped | 1 1/4 cups (3 medium) |
| Celery, chopped | 1 cup (3 medium) |
| Garlic, minced | 1 1/2 Tbsp (4 cloves) |
| Low-sodium beef broth or chicken broth | 8 cups |
| Diced tomatoes | 2 (14 oz.) cans |
| Dried basil | 1 1/2 tsp |
| Dried oregano | 1 tsp |
| Dried thyme | 1/2 tsp |
| Red or yellow potatoes, chopped into 3/4-inch cubes | 1 lb |
| Green beans, chopped (trim ends first) | 1 1/2 cups (5 oz.) |
| Frozen corn | 1 1/2 cups |
| Frozen peas | 1 cup |
| Fresh parsley, chopped | 1/3 cup |
Instructions:
- Brown the Beef (First Batch): Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef stew meat dry with paper towels (this helps with browning) and season it with salt and pepper. Add half of the seasoned beef to the hot pot and brown for about 4 minutes, turning halfway through to get an even sear on all sides.
- Brown the Beef (Second Batch): Transfer the browned beef to a plate. Add another 1/2 tablespoon of olive oil to the pot and repeat the browning process with the remaining half of the beef. Once browned, transfer it to the plate with the first batch.
- Sauté Vegetables: Add another 1 tablespoon of olive oil to the now empty pot. Add the chopped yellow onions, chopped carrots, and chopped celery. Sauté for 3 minutes until they begin to soften. Then, add the minced garlic and sauté for 1 minute longer until fragrant.
- Simmer Soup Base (First Stage): Pour in the beef broth (or chicken broth), diced tomatoes, return the browned beef to the pot, and add the dried basil, dried oregano, and dried thyme. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer, stirring once or twice throughout, for 30 minutes.
