Ingredients
Scale
- 1 lb beef chuck roast, cut into 1-inch cubes
- 2 cups carrots, chopped
- 2 cups Yukon Gold potatoes, diced
- 1 cup celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot over medium-high heat, add a drizzle of oil and sear the beef cubes until browned on all sides (5-7 minutes). Remove and set aside.
- Add diced onions and minced garlic to the pot; sauté until softened (3-4 minutes).
- Return the beef to the pot along with diced tomatoes, bay leaves, thyme, salt, and pepper. Pour in beef broth until ingredients are covered.
- Stir in chopped carrots, potatoes, and celery. Simmer for 30-40 minutes until vegetables are tender.
- Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg