Hearty Vegetable Beef Soup

Ingredients

Olive oil

2 tablespoons

Beef stew meat

1.5 pounds, cut into 1-inch cubes

Onion

1 large, diced

Garlic

3 cloves, minced

Carrots

3 medium, sliced

Celery

2 stalks, diced

Potatoes

2 medium, diced

Diced tomatoes

1 can (14.5 ounces)

Beef broth

6 cups

Bay leaf

1

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the diced onion, minced garlic, sliced carrots, and diced celery. Sauté the vegetables until softened, about 5 minutes, stirring occasionally.
3. Return the browned beef to the pot. Add the diced potatoes, beef broth, diced tomatoes (with juice), bay leaf, salt, and black pepper. Stir to combine all ingredients well.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 2 hours, or until the beef is tender and the flavors are well blended.
5. Before serving, remove the bay leaf and taste the soup, adjusting the seasoning with additional salt and pepper if needed.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers for a complete meal.