Vegetable Beef Soup
Ingredients
- 2 Tbsp olive oil
- 1.5 lb sirloin steak (or stew meat)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 C carrots, diced
- 1 C celery, diced
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 bag frozen mixed vegetables (optional)
- 8 C beef stock
- 2 bay leaves
- 1 15 oz can diced tomatoes with juice
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- In a large stockpot heat 1 Tbsp olive oil on medium-high heat. Add half of the steak, stirring frequently until well browned. Remove and transfer to another plate.
- Repeat with remaining steak. Reduce heat to medium-low and add the remaining olive oil along with the onion, cook while stirring occasionally for about 5 minutes.
- Add the garlic, carrots, celery, and potatoes and continue to cook for another 3 minutes.
- Add the remaining ingredients, as well as the steak, to the pot and bring to a boil.
- Reduce heat to medium-low and cover the pot, simmer for 20 to 30 minutes or until steak and vegetables are tender.
- Remove bay leaves and serve.
