• 1 tablespoon olive oil
  • 2 pounds beef stew meat
  • salt and pepper to taste
  • 1/2 cup onion chopped
  • 3 carrots peeled, halved and sliced
  • 2 stalks celery sliced
  • 2 teaspoons minced garlic
  • 28 ounce can diced tomatoes do not drain
  • 1 1/2 teaspoons Italian seasoning
  • 1 bay leaf
  • 7 cups beef broth
  • 2 cups Russet potato peeled and cut into 1/2 inch pieces
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 3/4 cup frozen cut green beans
  • 2 tablespoons chopped parsley


  • Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste.
  • 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 the meat on a plate and cover to keep warm.
  • Add the onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Add the beef back to the pot along with the tomatoes, Italian seasoning, bay leaf and beef broth. Bring to a low simmer.
  • Simmer for 60 minutes or until beef is tender.
  • Add the potatoes to the pot and cook for an additional 20 minutes or until tender.
  • Stir in the corn, peas and green beans. Cook for 5 minutes. Season the soup to taste with salt and pepper.
  • Discard bay leaf. Sprinkle with parsley and serve.


Calories: 367kcal | Carbohydrates: 26g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 776mg | Potassium: 1399mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5410IU | Vitamin C: 24.8mg | Calcium: 124mg | Iron: 6mg