Ingredients:

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups beef broth
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 cups diced potatoes, optional

Instructions:

  1. Chop onions, garlic, carrots, celery, and green beans. Cube the beef.
  2. In a large pot, heat vegetable oil over medium-high heat. Add beef cubes in batches and brown on all sides. Remove beef and set aside.
  3. In the same pot, add onion and garlic; sauté until soft. Add carrots, celery, and green beans; cook for about 5 minutes.
  4. Return browned beef to the pot. Add beef broth, water, thyme, bay leaf, and optional potatoes.
  5. Bring to a boil, then reduce heat and let simmer for 1 hour, stirring occasionally until beef is tender.
  6. Remove bay leaf. Taste soup; season with salt and pepper to your liking. Serve hot.