Time: Approximately 1 to 1.5 hours
INGREDIENTS:
1 pound beef stew meat, cut into small cubes
8 cups beef broth (homemade or store-bought, ensure it’s kosher for Passover)
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
2 potatoes, peeled and diced
1 cup diced tomatoes (fresh or canned)
1 cup green beans, trimmed and cut into bite-sized pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
Serves: 6 People
INSTRUCTIONS:
1. Brown the Beef:
In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
2. Add Aromatics:
Add the diced onion and minced garlic to the pot with the browned beef. Cook until the onion is translucent, about 3-4 minutes.
3. Simmer:
Pour in the beef broth and bring the mixture to a simmer. Add the diced carrots, celery, potatoes, diced tomatoes, green beans, dried thyme, and dried oregano to the pot. Season with salt and pepper to taste.
4. Cook:
Reduce the heat to low, cover the pot, and let the soup simmer for about 1 to 1.5 hours, or until the beef and vegetables are tender.
5. Adjust Seasoning:
Taste the soup and adjust the seasoning with more salt and pepper if necessary.
6. Serve:
Ladle the hot soup into bowls and serve immediately.
Optionally, garnish with fresh parsley or a sprinkle of grated cheese (if desired and appropriate for your dietary restrictions).
