Hearty Beef & Vegetable Soup from The Weeknight Cook by Brigit Binns
Cook the beef and vegetables In a large saucepan over medium-high heat, warm 1 tablespoon of the oil. Working in batches, sauté the beef in the oil until browned, about 4 minutes. Transfer to a...
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Ingredients
- Olive oil, 2 tablespoons
- Boneless beef chuck, 1 lb (500 g), cut into chunks
- Celery, 2 stalks, chopped
- Red-skinned potatoes, 2, cut into chunks
- Yellow onion, 1 large, chopped
- Carrots, 2, chopped
- Salt
- freshly ground pepper
- Fresh flat-leaf (Italian) parsley, 2 tablespoons chopped
- Green beans, ½ lb (250 g), trimmed
- Crushed Plum (Roma) tomatoes, 1 can (28 oz/875 g), with juice
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