This hearty dish is a delightful blend of tender beef, fresh vegetables, and a rich broth that creates a comforting experience perfect for chilly evenings.
Ingredients
Scale:
1 lb beef chuck, cut into 1-inch cubes
4 cups beef broth (homemade or store-bought)
1 can (14.5 oz) diced tomatoes, with juices
1 cup water
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
2 medium potatoes, diced
2 carrots, sliced
1 cup green beans, cut into 1-inch pieces
1 cup corn (fresh or frozen)
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef and brown it on all sides, about 5-7 minutes.
Add the diced onions and minced garlic to the pot. Sauté until the onions are translucent, about 3 minutes.
Stir in the diced tomatoes (with juices), tomato paste, Worcestershire sauce, beef broth, and water. Bring the mixture to a simmer.
Add the diced potatoes, sliced carrots, celery, and green beans. Season with thyme, oregano, salt, and pepper. Stir well to combine all the ingredients.
Cover the pot and reduce the heat to low. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
In the last 30 minutes of cooking, add the corn and peas to the soup.
Taste and adjust the seasonings if necessary before serving.
