Vegetable beef soup

1 pound (450g) beef stew meat, cubed
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 potato, diced
1 can (14 oz) diced tomatoes
4 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
Optional: chopped fresh parsley for garnish

Heat olive oil in pot over middle heat. Add the grilled onions and minced garlic and sauté until fragrant.
Add also the cooked beef to the pan.

Fry the meat for 5-7 minutes on each side.
Once the meat is cooked, add the chopped carrots, chopped celery, roasted potatoes, canned tomatoes (including the pan juices), broth, dried thyme, and dried thyme to the pan. Move the connection.
Bring the soup to a boil. Cover and cook until meat and vegetables are tender or for 50min to 1 hour.
Taste the soup and you can add salt and pepper if necessary.
Serve and garnish with chopped parsley.

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