Ingredients
- 1 pound beef stew meat, cut into bite-sized pieces
- 4 cups beef broth
- 2 cups water
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
To start, I heat a splash of olive oil in my large pot over medium-high heat. Once it’s shimmering, I toss in the beef stew meat, letting it sear for about 5-7 minutes until it’s nicely browned on all sides. The smell is heavenly! This browning step adds so much flavor to the broth. After browning the meat, I add the chopped onion and minced garlic, cooking them until the onion turns translucent — about 3 minutes. This is where the magic begins to happen! (See the next page below to continue steps…)