Old-Fashioned Vegetable Beef Soup

Ingredients

• 1.5 lb beef chuck, cut into 3/4-inch cubes
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced into 1/4-inch rounds
• 2 stalks celery, sliced 1/4-inch thick
• 1 lb potatoes, diced into 1/2-inch cubes
• 6 cups beef broth
• 2 tbsp tomato paste
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Cut beef into 3/4-inch cubes. Pat dry with paper towels.

2. 2

   Dice onion, slice carrots 1/4-inch thick, slice celery 1/4-inch thick.

3. 3

   Dice potatoes into 1/2-inch cubes.

4. 4

   Heat oil in a large pot over medium-high until shimmering, ~90 seconds.

5. 5

   Working in batches, sear beef without stirring for 2–3 minutes per side until browned. Transfer to a plate.

6. 6

   Add onion, carrot, and celery to the pot. Sauté 6 minutes until softened.

7. 7

   Stir in tomato paste and cook 1 minute until fragrant.

8. 8

   Pour broth into the pot, scraping up browned bits. Return beef and juices to pot.

9. 9

   Add potatoes. Bring to a boil, then reduce heat to low and simmer 25–30 minutes until beef is tender.

10. 10

    Season with salt and pepper to taste.

11. 11

    Serve hot in bowls.

Tools you’ll need

• large heavy-bottomed pot (6-quart minimum)
• cutting board
• chef's knife
• paper towels
• wooden spoon

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