Ingredients
Scale
- 1 1/2 lbs beef stew meat (chuck roast, cubed)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup green beans, chopped
- 1 cup corn (fresh, canned, or frozen)
- 1 cup peas (fresh or frozen)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the beef in a large pot with olive oil over medium-high heat.
- Sauté onion, garlic, carrots, and celery in the same pot for 3–4 minutes.
- Add diced tomatoes, tomato sauce, beef broth, water, Worcestershire sauce, thyme, oregano, paprika, salt, and black pepper. Return beef to pot and simmer for 45–60 minutes.
- Stir in potatoes, green beans, corn, and peas. Cook for 15–20 minutes until vegetables are tender.
- Garnish with fresh parsley and serve warm.
Notes
- Adjust salt and pepper to taste.
- Use fresh vegetables for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg