Ingredients:
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 carrots, peeled and diced
- 4 celery stalks, diced
- 1 can diced tomatoes
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Directions:
- Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
- Add the onion and garlic to the pot and cook until softened, about 5 minutes. Add the carrots and celery and cook for an additional 5 minutes.
- Add the can of diced tomatoes, beef broth, bay leaves, thyme, and rosemary to the pot. Stir to combine.
- Return the beef to the pot and bring the soup to a boil. Reduce the heat to low and simmer for 45 minutes, or until the beef is tender and the vegetables are cooked through.
- Season with salt and pepper to taste. Serve hot and enjoy!
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