2 pounds of beef chuck roast, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup water
2 large carrots, sliced
3 potatoes, peeled and diced
2 celery stalks, sliced
1 large bell pepper, chopped
1 cup corn kernels (fresh or frozen)
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Brown the Beef: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Add Liquids and Seasonings: Return the beef to the pot. Add the beef broth, water, diced tomatoes with their juice, and tomato paste. Stir to combine. Add the thyme, oregano, bay leaf, salt, and pepper.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 hours, or until the beef is tender.
Add Vegetables: Add the carrots, potatoes, celery, bell pepper, corn, and green beans. Continue to simmer for another 30 minutes, or until the vegetables are tender.
Finish and Serve: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.
