2carrotslarge in size, peeled and chopped into small pieces
1celery stalkfinely chopped
1garlic clovesminced
8cupsbeef brothmay substitute with chicken or vegetable broth
15ouncesdiced tomatoesundrained (1 can)
2teaspoonsItalian seasoning
½teaspoonthymedried
1poundrusset potatoespeeled and cut into ½ inch cubes
12ouncesmixed vegetablesfrozen
Instructions
To Saute the Meat
Heat a large pan or Dutch oven over medium heat. Add a tablespoon of cooking oil to the pan. While the oil heats, season the meat with salt and pepper. Work in batches and add pieces of stew meat to the hot pan.
1 tablespoon cooking oil, 1 ½ pounds stew meat, Salt and pepper
Cook the meat for 1-2 minutes on each side, just until browned. Use tongs to remove the meat, and place on a waiting plate. Continue with the remaining meat.
To Make the Soup
After the meat is cooked, add the remaining tablespoon of oil to the pan along with the 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.
8 cups beef broth, 15 ounces diced tomatoes, 2 teaspoons Italian seasoning, ½ teaspoon thyme
Add the potatoes, and cook for an additional 15-20 minutes, or until the potatoes are fork tender. The stew meat should also be cooked through and tender.
1 pound russet potatoes
Add the frozen mixed vegetables, and cook for another 2-3 minutes. Serve hot!
12 ounces mixed vegetables
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.