Vegetable Beef Soup
Heat a large pan or Dutch oven over medium heat. Add oil and, working in batches, add pieces of stew meat to the hot pan. Cook for 1-2 minutes per side.
Remove meat from pan, then add remaining oil onion, carrots, and celery.
Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute.
Pour in the broth, diced tomatoes, Italian seasoning, thyme, and return the meat back to the pan. Cook over a low simmer for 45 minutes to 1 hour.
Add the potatoes, and cook for an additional 15-20 minutes, or until the potatoes are fork tender.
Add the frozen mixed vegetables, and cook for another 2-3 minutes.
Serve hot with your favorite bread or crackers.
For more recipes, check out More Than Meat and Potatoes!