Chunky Vegetable Beef Soup
2 tbsp. Olive oil
2 lbs. beef stew meat
4 large carrots, peeled and sliced
4 ribs celery, diced
1 large onion, diced
1 6oz. can tomato paste
2 tbsp. garlic, minced
1 ½ tsp. salt
2 tsp. dried parsley
1 tsp. dried thyme
½ tsp. paprika
½ tsp. pepper
6 cups beef stock or broth
1 ½ lbs. red potatoes, rinsed and quartered
2 14.5 oz. cans diced tomatoes or Fire roasted tomatoes
1 ½ cups frozen green beans
15 oz. can tomato sauce
1 cup frozen corn
2 bay leafs
In a large skillet, over medium-high heat, heat add oil and add beef in batches and brown on all sides. Once browned, remove and add to a large slow cooker.
To the same skillet, add carrots, celery and onion to the pan and cook until onions are softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika and pepper and cook 1-2 minutes.
Add the vegetables in the skillet to the slow cooker with the stock or broth, potatoes, diced tomatoes, green beans, tomato sauce, corn and bay leaves. Cover and cook on low 7-8 hours, until the beef and vegetables are tender. Serve immediately.