4cupsRusset potatoespeeled and cut into cubes. about 4-5 potatoes
1 1/2cupsgreen beanstrimmed and cut into 1 inch pieces
10ouncescanned corn1 1/2 cups
1cupfrozen peas
Instructions
Season the cubed beef stew meat with salt and pepper.
In a 7-quart Dutch oven, over medium-heat high, add 1 tablespoon of oil. Working in batches, once the oil is hot, brown 1 batch of beef for 1-2 minutes per side. Add more oil to the pot as needed in between batches. Set beef aside.
Lower the heat to medium and cook onions and garlic until fragrant. Then add celery and carrots into the pot cooking for another 5 minutes.
Add in beef broth, diced tomatoes, tomato paste, and herbs. Mix well, then add in beef and all juices.
Place the lid on the pot and lower the heat to medium-low. Simmer the soup for 2 hours; the beef should be tender.
Add in chopped potatoes and green beans and cook for another 30 minutes without the lid, or until the potatoes are fork tender. Then add corn and frozen peas and allow them to heat up (about 5 minutes) and serve.
Notes
You can use frozen vegetables if preferred, simply add them in towards the end of the cook time. Same goes for incorporating softer vegetables such as mushrooms and zucchini or leafy greens like spinach or kale as they don't take as long to cook.
Beef stew meat, such as chuck roast, is perfect for this soup. You can use your favorite kind of stewing meat for this recipe, just be sure to cut it into equal-sized chunks for even cooking. You can typically find beef stew meat already cubed at the grocery store, but depending on how large the chunks are, you may want to halve them again yourself so they cook quicker.