Ingredients
Scale
- 1 lb beef stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 potatoes, diced
- 2 cups green beans, trimmed
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add beef chunks and brown on all sides. Remove and set aside.
- In the same pot, sauté chopped onion and minced garlic until fragrant and translucent.
- Add browned beef back into the pot, pour in beef broth, and bring to a boil.
- Add carrots, celery, potatoes, thyme, rosemary, salt, and pepper. Reduce heat and simmer for 1 hour or until beef is tender and vegetables are cooked.
- Stir in green beans during the last 15 minutes of cooking. Adjust seasoning as needed.
- Serve hot, garnished with chopped fresh parsley.
Notes
- You can substitute beef with ground beef for quicker preparation.
- For a thicker soup, mash some of the potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg