Ingredients: |
Ingredients: 2 tablespoons olive oil
1.5 pounds beef stew meat, cut into about 1" cubes
1/2 cup flour, mixed with salt and pepper
1 large onion, chopped
3 cloves garlic, minced
1 cup sliced carrots
1 cup sliced celery
1 lb. potatoes (I like Yukon Gold), peeled and cut into 1' chunks
8 cups beef stock
2 bay leaves
1 (28 oz.) can diced tomatoes, with juice
1 Tablespoon worcestershire sauce
1 Tablespoon Italian seasoning, homemade or store-bought
1 teaspoon salt, or more/less to taste
1/2 teaspoon freshly-ground black pepper
(optional garnish: chopped fresh parsley)
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Directions: |
Directions:Toss cubed meat in flour mixture until well coasted. In a large stockpot, heat 2 tablespoon of the oil over medium-high heat. Add half the meat and cook, stirring frequently, until well browned, about 2 minutes. Remove the meat with a slotted spoon and transfer to a separate plate. Add the remaining meat and cook until browned, then return rest of browned meat to pot.
Reduce the heat to medium-low and add the beef stock,onion, bay leaves, and garlic. Cook, stirring occasionally for about 30-40 minutes, until meat is tender. Add the canned tomatoes, carrots, celery and potatoes, and stir to combine. Bring to a boil, stirring occasionally. Reduce the heat to medium-low, add seasonings, and cover pot. Simmer for another 45 minutes, or until the meat and vegetables are all tender. Season with additional salt and pepper if needed.
Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired. |
This recipe for Vegetable Beef Soup is from