Instructions
Step 1: Sear the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and pepper, then add it to the pot.
Sear the beef for 2–3 minutes per side, until browned. Remove the beef from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Add the garlic and cook for an additional 1 minute, until fragrant.
Step 3: Build the Soup
Return the seared beef to the pot.
Add the diced potatoes, diced tomatoes (with juices), beef broth, thyme, basil, and smoked paprika (if using). Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45–60 minutes, or until the beef is tender.
Step 4: Add the Vegetables
Stir in the green beans, corn, and peas (and any additional vegetables you like).
Simmer for another 10–15 minutes, or until the vegetables are tender.
Step 5: Adjust and Serve
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Ladle into bowls and serve hot with crusty bread or crackers.
