★Ingredients
1 onion, chopped
1 pound of beef stew meat, cubed
2 carrots, sliced
2 celery stalks, sliced
3 cloves of garlic, minced
2 bay leaves
6 cups of beef broth
1 teaspoon of dried thyme
Salt and pepper to taste
2 tablespoons of olive oil
★Instructions
Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Heat olive oil in a large pot over medium heat. Add the cubed beef and cook until browned on all sides, about 5-7 minutes.
Pour in the beef broth and add the bay leaves and dried thyme. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1-2 hours, or until the beef is tender.
Once the soup is done, remove the bay leaves and discard them.
Serve the beef soup hot, garnished with fresh parsley if desired.
Enjoy!