Vegetable Beef Soup

Ingredients:

• 1 lb (450 g) beef stew meat or chuck roast, cut into bite-sized cubes
• 2 tablespoons olive oil or vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups beef broth (homemade or store-bought)
• 2 cups water
• 1 can (14.5 oz) diced tomatoes (with juice)
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 cup green beans (fresh or frozen, cut into pieces)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf
• Optional: 1 tablespoon tomato paste for richer flavor

Instructions:

1. Brown the Beef:
   Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes in batches (don’t overcrowd the pot). Sear each side until browned, about 5–7 minutes total. This step builds deep, savory flavor. Transfer the browned beef to a plate and set aside.
2. Sauté the Aromatics:
   In the same pot (without cleaning it), add the chopped onion. Cook for about 3 minutes, stirring often to loosen any browned bits from the bottom. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Deglaze and Build the Base:
   Add the diced tomatoes (with juice) and stir well to deglaze the pot, scraping up all the flavorful bits. Add the browned beef back in along with the beef broth and water. Stir in tomato paste (if using), thyme or Italian seasoning, bay leaf, salt, and pepper.
4. Simmer the Beef:
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for about 1 to 1½ hours, or until the beef becomes tender. Stir occasionally and check the liquid level—add a bit more water if needed.
5. Add the Vegetables:
   Once the beef is tender, add the carrots, celery, and potatoes. Simmer for 20 minutes, or until the vegetables begin to soften.
6. Add Remaining Veggies:
   Stir in the green beans, corn, and peas. Continue cooking for another 10–15 minutes, or until all vegetables are tender and the soup is thickened slightly.
7. Taste and Adjust:
   Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper if needed.
8. Serve:
   Ladle the soup into bowls and serve hot. Pair it with crusty bread, cornbread, or a side salad for a hearty meal.

Tips:

• For deeper flavor, use a combination of beef broth and a splash of red wine or Worcestershire sauce.
• Leftovers taste even better the next day as the flavors meld. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
• You can substitute ground beef for stew meat if you prefer a quicker version—just brown it and proceed with the recipe.