Ingredients
Scale
- 1 pound beef stew meat, cubed
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 potatoes, diced
- 1 cup green beans, trimmed
- 1 cup corn kernels
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- Fresh parsley for garnish
Instructions
- In a large pot, brown the beef cubes over medium heat until cooked through, about 5 minutes.
- Add garlic and onion; sauté until fragrant, about 2 minutes.
- Pour in beef broth and bring to a boil.
- Add carrots, potatoes, celery, salt, pepper, and thyme. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
- Stir in green beans and corn, cook for an additional 10 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, add a splash of Worcestershire sauce.
- You can substitute fresh vegetables with frozen when in a pinch.
- Perfect served with crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
