Ingredients

• Olive oil - 2 tablespoons
• Beef chuck, cut into cubes - 1.5 pounds
• Salt - 1 teaspoon
• Ground black pepper - ½ teaspoon
• Onion, chopped - 1 large
• Garlic cloves, minced - 3
• Carrots, sliced - 3
• Celery stalks, sliced - 3
• Tomato paste - 2 tablespoons
• Beef broth - 6 cups
• Potatoes, diced - 3 medium
• Diced tomatoes - 1 can (14.5 ounces)
• Green beans, trimmed and cut into 1-inch pieces - 1 cup
• Bay leaves - 2
• Thyme - 1 teaspoon
• Parsley, chopped - ¼ cup

Instructions

1. 1.

   Heat the olive oil in a large pot over medium-high heat.

2. 2.

   Season the beef cubes with salt and pepper, then brown them in the pot.

3. 3.

   Remove the beef and set aside. In the same pot, add onion and garlic, and sauté until fragrant.

4. 4.

   Add carrots and celery, cooking for an additional 5 minutes.

5. 5.

   Stir in the tomato paste and cook for 1 minute.

6. 6.

   Return the beef to the pot, add beef broth, potatoes, diced tomatoes, green beans, bay leaves, and thyme.

7. 7.

   Bring to a boil, then reduce heat and simmer for 1 hour, or until beef and vegetables are tender.

8. 8.

   Remove bay leaves, check seasoning, and adjust if needed.

9. 9.

   Garnish with parsley before serving.

Nutritional Facts