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.

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