Hearty Beef and Vegetable Soup
Ingredients
- 1.5 lbs Grass-fed beef stew meat
- 1 tbsp Olive oil
- 1 large Onion Chopped
- 2 carrots Carrots Peeled and chopped
- 2 celery stalks Celery Chopped
- 4 cloves Garlic Minced
- 8 cups Beef broth Low sodium
- 1 can Diced tomatoes 14.5 oz
- 1 tsp Dried thyme
- 1 bay leaf Bay leaf
- 1 lb Potatoes Peeled and cubed
- 1 cup Frozen peas
- Salt and pepper to taste Seasoning
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef stew meat in batches, then set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Return beef to the pot. Add beef broth, diced tomatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or until beef is very tender.
- Add potatoes and continue to simmer for 20 minutes, or until potatoes are tender.
- Stir in frozen peas and cook for 5 minutes more. Remove bay leaf before serving. Season with salt and pepper to taste.
