Ingredients
Scale
- 1 lb beef stew meat, cubed
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 onion, diced
- 2 potatoes, diced
- 1 cup peas
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, brown the beef cubes over medium heat until cooked through.
- Add garlic and onion; cook until fragrant.
- Pour in beef broth and add carrots, celery, potatoes, and thyme.
- Bring to a boil, then reduce heat and simmer for 1 hour until vegetables are tender.
- Stir in peas, season with salt and pepper, and cook for an additional 5 minutes.
- Serve hot garnished with fresh herbs if desired.
Notes
- You can substitute fresh vegetables with frozen for convenience.
- This soup tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg