Ingredients
Scale
- 1 lb beef stew meat, cubed
- 3 carrots, sliced
- 3 celery stalks, chopped
- 2 potatoes, diced
- 1 cup green beans, trimmed
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 bay leaves
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until translucent.
- Add browned beef back to the pot along with carrots, celery, potatoes, and beef broth.
- Season with salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5 hours until beef is tender and vegetables are cooked.
- Stir in green beans during the last 10 minutes of cooking.
- Remove bay leaves, garnish with fresh parsley, and serve hot.
Notes
- You can use beef stew meat or sirloin for quicker cooking.
- Feel free to add other vegetables like peas or corn.
- For a thicker broth, mash some potatoes and stir back into the soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Method: Simmering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg