Description
A hearty mix of tender beef and fresh vegetables, perfect for warming the soul.
Ingredients
Scale
- 1.5 lbs chuck roast, cut into 1-inch cubes
- 2 cups carrots, diced
- 2 cups potatoes, diced
- 1 cup celery, diced
- 1 cup green beans, chopped
- 1 cup corn, frozen or fresh
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the beef cubes and sear until browned on all sides, about 5-7 minutes.
- Remove the beef and set it aside.
- In the same pot, add the carrots, celery, and potatoes, sautéing for 5 minutes until slightly softened.
- Return the beef to the pot. Add the beef broth, diced tomatoes, green beans, corn, thyme, rosemary, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer for 90 to 120 minutes, stirring occasionally, until the beef is tender.
- Season with salt and pepper to taste before serving.
Notes
For a creamier version, add heavy cream or milk towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg