Ingredients:

  • 1.5 lbs (680g) beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 2 tablespoons (15g) all-purpose flour
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups (1.9 liters) beef broth (low sodium preferred)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 cup (100g) green beans, trimmed and cut into 1-inch pieces
  • 2 medium potatoes, peeled and cubed
  • 1 cup (140g) frozen peas
  • 1 cup (100g) frozen corn
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Toss the beef cubes with salt, pepper, and flour. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
  2. Add the onion, carrots, and celery to the Dutch oven and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  3. Return the beef to the Dutch oven. Add the beef broth, diced tomatoes, bay leaf, thyme, and rosemary. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender.
  4. Add the green beans and potatoes to the soup and simmer for another 20-25 minutes, or until the potatoes are tender.
  5. Stir in the frozen peas and corn. Cook for 5 minutes, or until heated through. Remove the bay leaf. Season with additional salt and pepper to taste. Garnish with fresh parsley and serve hot.