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Beef and Potato Soup

This is a hearty soup, not a stew, and has an excellent savory broth.
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Ingredients
  

  • 1 1/4 pounds beef stew meat, trimmed of fat
  • 1 1/2 Tbsp vegetable oil
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 8 ounces thinly sliced mushrooms
  • 1 carrot, peeled and diced
  • 1 garlic clove, minced
  • 6 cups low-sodium beef broth
  • 3/4 cup canned crushed tomatoes in puree
  • 3/4 tsp salt
  • 1/2 tsp dried thyme
  • 1 1/2 tsp Worcestershire sauce
  • 2 large russet potatoes, peeled and cubed
  • coarsely ground black pepper

Instructions
 

  • Cut stew meat into bite-sized pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
  • Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.
  • Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes. Makes 8 servings. Enjoy!