Brown the beef:
Heat oil in a large pot or Dutch oven. Season beef with salt & pepper. Brown in batches until nicely seared. Remove and set aside.
Build flavor:
In the same pot, sauté onion, carrots, and celery 5–6 minutes until softened. Add garlic and tomato paste; cook 1 minute.
Simmer:
Return beef to the pot. Add broth, diced tomatoes, potatoes, seasonings, bay leaf, and Worcestershire. Bring to a boil.
Low & slow:
Reduce heat, cover, and simmer 60–90 minutes, until beef is tender.
Finish veggies:
Add green beans and corn during the last 15–20 minutes.
Taste & adjust:
Remove bay leaf. Adjust salt and pepper. Serve hot.
🔥 Pro Tips
Deeper flavor: Deglaze the pot with a splash of red wine before adding broth.
Extra thick: Mash a few potatoes into the soup or add a cornstarch slurry.
Slow cooker: Brown beef first, then cook on LOW 7–8 hrs or HIGH 4–5 hrs.
Freezer-friendly: Freezes beautifully for up to 3 months.
🥖 Serve With
Crusty bread or biscuits
Saltines or oyster crackers
Or honestly… just a big spoon and silence 😌
