Sear the beef first to develop flavor. Use a mix of fresh and frozen vegetables if that’s what you have on hand. Cut your vegetables in uniform pieces so they cook evenly. Let the soup simmer long enough for the beef to become tender and the flavors to meld.
Ingredients
1 ½ pounds stew beef, cut into bite-size pieces
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 can (14.5 oz) diced tomatoes, undrained
2 cups potatoes, peeled and diced
1 ½ cups carrots, sliced
1 cup celery, sliced
1 cup green beans (fresh or frozen)
1 cup corn (fresh or frozen)
1 cup peas (fresh or frozen)
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
Directions
In a large pot, heat olive oil over medium-high heat. Add beef and sear until browned on all sides. Remove beef and set aside. In the same pot, sauté onion and garlic until softened, about 3 minutes. Return beef to the pot and add beef broth, water, diced tomatoes, thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 45 minutes. Add potatoes, carrots, and celery and continue cooking for 20 minutes. Stir in green beans, corn, and peas. Simmer for another 15 minutes or until all vegetables are tender. Remove bay leaf and adjust seasoning to taste.
Add a splash of Worcestershire sauce for extra depth or a handful of chopped kale or spinach at the end for a boost of greens. For spice, a pinch of red pepper flakes works great. Swap beef with ground beef or turkey for a quicker version.