Beef Soup Recipe

Directions

1. 1

   Prepare the Beef

   Cut the beef chuck roast into 1-inch cubes, and season with salt and black pepper.

2. 2

   Brown the Beef

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove the beef from the pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

4. 4

   Add Remaining Vegetables

   Add the sliced carrots, celery, and cubed potatoes to the pot. Stir and cook for an additional 5 minutes.

5. 5

   Combine Ingredients

   Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes, bay leaves, and dried thyme. Stir well to combine.

6. 6

   Simmer the Soup

   Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.

7. 7

   Final Seasoning

   Taste the soup and adjust the seasoning with additional salt and pepper, if necessary.

8. 8

   Serve

   Ladle the soup into bowls, garnish with chopped parsley, and serve hot.