Ingredients
- 2 tablespoons olive oil plus more as needed
- 24 ounces beef stew meat
- Salt and freshly ground black pepper
- 1 large yellow onion chopped
- 2 large carrots chopped
- 1 1/4 cups chopped celery
- 5 cloves garlic minced
- 8 cups low-sodium beef broth
- 1 can diced tomatoes (28 ounces)
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 3/4 teaspoon dried thyme
- 1 pound potatoes peeled and chopped into cubes
- 1 1/4 cups fresh green beans chopped
- 1 1/2 cups frozen corn
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Instructions
- Add 1 tablespoon olive oil to a large pot over medium-high heat. Pat the beef with paper towels, season with salt and pepper, and add half of the beef to the pot.
- Brown for approximately 4 minutes, flipping halfway. Move to a plate, pour in 1 more tablespoon of olive oil to the pot, and continue with the other half of the beef.
- Add more oil to the pot if needed, then add onions, carrots, and celery, and sauté for a few minutes. Add garlic and sauté for 1 minute longer.
- Pour in broth, tomatoes, browned beef, basil, oregano, thyme, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer, stirring once or twice throughout, for 30 minutes.
- Add potatoes then continue to simmer, covered, 15-20 minutes. Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
- Add corn and peas and simmer until heated, approximately 5 minutes. Mix in parsley and serve warm.
