Details

Ingredients

• 1 1/2 lbs beef stew meat
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil**
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
• 1 1/2 cups frozen corn***
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

Directions

• Heat 1 Tbsp olive oil in a large pot over medium-high heat.
• Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
• Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
• Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
• Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
• Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
• Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
• Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

Notes

• Look for a fatty marbled batch of stew meat, it will be more tender. Dice any larger chunks bite size as needed.
• 1 Tbsp dried Italian seasoning can be used in place of basil, oregano and thyme.
• Fresh corn/peas can be used here as well, just add when adding green beans.