This soup captures the essence of comfort in every spoonful. The slow simmering of beef and vegetables infuses the broth with layers of flavor, while the variety of textures keeps each bite interesting. From the soft potatoes to the slight crunch of green beans, every vegetable holds its own, contributing to a balanced and hearty meal. The addition of Worcestershire sauce adds a subtle depth that elevates the richness of the broth, making this soup a standout dish. It’s perfect for gathering loved ones around the table, bringing warmth and satisfaction with every bite.
Ingredients:
- 1 ½ lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 medium carrots, sliced
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp Worcestershire sauce (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Sear the Beef: Heat 2 tbsp of olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Brown the meat on all sides for about 5-7 minutes. Once browned, remove the beef and set it aside.
- Sauté Vegetables: In the same pot, add the diced onions and cook for 3-4 minutes, until they start to soften. Add the garlic and cook for an additional minute until fragrant.
- Add Vegetables and Beef: Return the beef to the pot along with the carrots, celery, potatoes, green beans, and corn. Stir to combine everything.
- Simmer: Add the beef broth, water, diced tomatoes (with their juice), thyme, oregano, bay leaves, and Worcestershire sauce (if using). Stir well and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for 1 ½ to 2 hours, or until the beef is tender.
- Final Seasoning: Taste the soup and season with additional salt and pepper if needed. Remove the bay leaves before serving.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread for dipping.
