1 1/2 pounds of beef broth

2 1/2 tablespoons olive oil, divided

Salt & ground black pepper

1 3/4 c chop yellow onion (1 large)

1 1/4 cups peeled and chopped carrots (3 medium)

1 cup chopped celery (3 medium)

1 1/2 tablespoons minced garlic (4 cloves)

8 cups low-sodium beef broth or chicken broth

2 (14 ounces) diced tomatoes

1 1/2 teaspoons dried basil

1 teaspoon dried thyme

1/2 teaspoon dried thyme

1 pound red or yellow potatoes, cut into 3/4-inch cubes

1 1/2 cups (5 ounces) chopped green beans (trim ends first)

1 1/2 cups frozen corn

1 cup frozen peas

1/3 cup fresh chopped parsley

Methods :

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat.

Pat the meat dry with paper towels, season with salt and pepper, then add half of the beef to the pot and brown for about 4 minutes, flipping halfway through.

Transfer the mixture to a plate, add another 1/2 tablespoon of oil to the saucepan, and repeat with the remaining half of the beef.

Add another 1 tablespoon of oil to an empty pot, then add the onion, carrot, and celery and sauté for 3 minutes, and add the garlic for 1 minute.

In broth, tomatoes, corned beef, basil, oregano, and thyme, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer, stirring once or twice throughout, for 30 minutes.

Add the potatoes and continue simmering for 20 minutes (you can also add green beans with the potatoes if you like them too soft).

Add green beans and simmer for 15 minutes or until all vegetables and beef are cooked.

Stir in the corn and peas and simmer until heated through about 5 minutes. Stir in the parsley and serve hot.


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