Ingredients :

1 ½ pounds beef chuck roast trimmed and cubed into ½” pieces

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

1 onion chopped

2 cloves garlic minced

6 cups beef broth

15 ounces canned tomatoes with juices

1 teaspoon Italian seasoning

2 cups potatoes cubed ½”3 carrots sliced ½”

1 rib celery sliced ½”

1 cup green beans cut into 1″ pieces

½ cup frozen corn thawed or canned

Derictionts :

Season beef with salt & pepper.Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).Season with salt & pepper to taste and serve.


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