Ingredients:

  • 1 ½ lbs (680g) beef stew meat, cut into bite-sized pieces
  • 2 tbsp (30ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 6 cups (1.4 liters) beef broth (low sodium preferred)
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 medium potatoes, peeled and diced
  • 1 cup (150g) green beans, trimmed and cut
  • 1 cup (140g) corn kernels (fresh or frozen)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 bay leaves
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the pot or Dutch oven over medium-high heat. Season beef with salt and pepper. Brown beef on all sides. Remove beef from the pot and set aside.
  2. In the same pot, add diced onion and minced garlic. Cook until softened and fragrant.
  3. Return the browned beef to the pot. Add carrots, celery, potatoes, green beans, corn, and diced tomatoes (with juices).
  4. Pour in the beef broth. Add thyme, oregano, and bay leaves. Stir well to combine.
  5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1 to 1 ½ hours, or until the beef is tender and the vegetables are cooked through.
  6. Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle the soup into bowls and garnish with fresh chopped parsley.