Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1.5 lbs beef chuck, cut into 1-inch cubes (680g)
  • 1 large yellow onion, chopped (approx. 200g)
  • 2 medium carrots, peeled and chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 3 cloves garlic, minced (approx. 9g)
  • 8 cups beef broth (1.9L)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 2 medium russet potatoes, peeled and cubed (approx. 400g)
  • 1 cup frozen peas (120g)
  • 1 tsp dried thyme (2.5 ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides. Remove beef and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Return beef to the pot. Add beef broth, diced tomatoes, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
  4. Add potatoes to the soup and continue to simmer for 30 minutes, or until potatoes are tender.
  5. Stir in frozen peas during the last 5 minutes of cooking time, until heated through.
  6. Remove bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley, if desired. Serve hot.