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Pat the beef stew meat dry with paper towels. Season generously with salt and black pepper.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove browned beef to a plate and set aside.

Reduce heat to medium. Add chopped onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.

Add minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.

Return the browned beef to the pot. Pour in the beef broth, diced tomatoes (undrained), Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is tender.

Add the diced potatoes to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are tender.

Stir in the frozen green beans, corn, and peas. Cook for 5-7 minutes, uncovered, until the vegetables are heated through and tender-crisp.

Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.


Pat the beef stew meat dry with paper towels. Season generously with salt and black pepper.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove browned beef to a plate and set aside.

Reduce heat to medium. Add chopped onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.

Add minced garlic and tomato paste to the pot. Cook for 1 minute, stirring constantly, until fragrant.

Return the browned beef to the pot. Pour in the beef broth, diced tomatoes (undrained), Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is tender.

Add the diced potatoes to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are tender.

Stir in the frozen green beans, corn, and peas. Cook for 5-7 minutes, uncovered, until the vegetables are heated through and tender-crisp.

Remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
