Ingredients
Scale
- 1 lb beef chuck roast, cubed
- 2 cups carrots, diced
- 1 cup celery, chopped
- 2 cups Yukon Gold potatoes, diced
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until translucent (about 3-4 minutes).
- Add cubed beef chuck roast; season with salt and pepper. Brown on all sides.
- Stir in carrots, celery, and potatoes; cook for 2 minutes.
- Pour in diced tomatoes and beef broth until ingredients are submerged. Bring to a gentle simmer.
- Add thyme and bay leaves; cover and simmer on low for about 1 hour or until veggies are tender.
Notes
- For added nutrition, consider adding kale or sweet potatoes to the mix.
- Store leftovers in airtight containers for up to three days; reheat on the stove for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg