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Ingredients
Scale
- 3 tablespoons olive oil
- 1 pound stew meat
- 1/2 large onion, diced
- 1 1/2 cups carrots, diced
- 3 bay leaves
- Salt and pepper to taste
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried basil
- 8 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 small Yukon Gold potatoes (about 1 pound), diced
- 14.5 oz petite diced tomatoes
- 15 oz green beans, drained (1 can)
Instructions
- Heat olive oil in a large pot and sauté diced onions until tender.
- Season and brown the stew meat in the pot.
- Add diced carrots, potatoes, beef stock, Worcestershire sauce, bay leaves, garlic powder, thyme, basil, diced tomatoes, salt, and pepper.
- Bring the mixture to a boil, then simmer for 30 minutes.
- Adjust seasonings and stir in the drained green beans before serving.
Notes
For enhanced flavor, brown the meat in batches to avoid overcrowding.
Taste the soup before serving to ensure seasonings are to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (or 4 hours in crockpot)
- Category: Soups
- Method: Stovetop or Crockpot
- Cuisine: Comfort Food
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 5
- Protein: 24
- Cholesterol: 80