Vegetable Beef Soup

 

Courtesy of Kara Kimbrough

​

1 tablespoon olive oil

2 pounds beef stew meat

3 tablespoons all-purpose flour

Salt and pepper to taste

1 small onion chopped

3 carrots peeled, halved and sliced

2 stalks celery, sliced and diced

2 teaspoons minced garlic

1 (28 ounce) can undrained diced tomatoes

1 teaspoon Italian seasoning

7 cups beef broth

2 cups Russet potato, peeled and cut into 1/2 inch pieces, or equal amount of frozen Potatoes O’Brien (I use the latter)

1/2 cup frozen corn

1/2 cup frozen English peas

​

 

Heat olive oil in an extra large skillet or Dutch oven over medium high heat. Season stew meat with salt and pepper to taste; dust lightly with all-purpose flour.

​

 

Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned. Repeat the process with the remaining beef. Place meat on a plate and set aside. Add chopped onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add garlic and cook for 30 seconds.

​

 

Add beef back to the pan along with the tomatoes, Italian seasoning and beef broth. Bring to a low simmer. Simmer for an hour or until beef is tender.

​

 

Add potatoes to the pot and cook for an additional 20 minutes or until tender. Stir in corn, peas and green beans. Cook for 5 to 10 minutes. Season to taste with salt and pepper.

​