A hearty, slow-simmered soup that tastes like it has been cooking all afternoon and warms you from the first spoonful.
Prep & Cook Time
Prep: 20 min
Cook: 60 min
Total: 80 min
Ingredients
1 lb beef stew meat
1 tbsp olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 potatoes, diced
1 cup green beans, chopped
2 cloves garlic, minced
6 cups beef broth
1 can diced tomatoes
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
Instructions
Heat the olive oil in a large pot over medium heat and brown the beef on all sides until lightly crusted.
Add the onion, carrots, and celery, cooking until slightly softened and aromatic.
Stir in the garlic and cook briefly, allowing it to release its flavor without browning.
Add the potatoes, green beans, diced tomatoes, beef broth, salt, pepper, and thyme, stirring to combine.
Bring the soup to a gentle boil, then reduce heat and simmer until the beef is tender and the vegetables are fully cooked.
Taste and adjust seasoning, then serve hot.
Nutrition Facts (approx)
Calories: 420
Protein: 32g
Carbs: 28g
Fat: 20g
Quick Facts
• one-pot meal
• cold weather comfort
• family approved
• budget friendly
• freezer friendly
Tips
Cut the beef into even pieces so it cooks evenly and stays tender.
Simmer gently rather than boiling hard to keep the broth clear and the meat soft.
Let the soup rest for a few minutes off heat before serving to deepen the flavor.
Variations
You can add a small handful of pasta or rice during the last stage of cooking to turn the soup into a more filling, complete meal without changing its classic character, similar to the comforting flavors in this Beef Stew Nutrition Recipe Tips.
For extra color and a touch of sweetness, stir in frozen peas or corn during the final minutes, just long enough to heat through while keeping their texture, just like the cozy slow-cooked vibe of Grandma’s Slow Cooked Pot Roast.
If you prefer a deeper, richer broth, mix in a spoon of tomato paste when sautéing the vegetables to intensify the savory base.