Beef and Tomato Soup

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Bay leaf (1)
• Dried oregano (1 teaspoon)
• Dried thyme (1 teaspoon)
• Tomato paste (2 tablespoons)
• Beef broth (4 cups)
• Canned diced tomatoes (1 can (14.5 oz))
• Celery (2 stalks, sliced)
• Carrots (2 medium, sliced)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Beef stew meat (1.5 pounds, cubed)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the sliced carrots and celery. Cook for a few minutes until slightly softened.
5. Return the beef stew meat to the pot.
6. Add the canned diced tomatoes, beef broth, tomato paste, dried thyme, dried oregano, bay leaf, salt, and pepper. Stir well to combine.
7. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the beef is tender.
8. Remove the bay leaf from the soup.
9. Serve the beef and tomato soup hot, garnished with fresh parsley.