Ingredients:

  • 1.5 lbs (680 g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil or vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, peeled and diced (Yukon Gold or Russet)
  • 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
  • 1 cup (160 g) corn kernels (fresh or frozen)
  • 1 (14.5 oz / 410 g) can diced tomatoes, undrained
  • 6 cups (1.4 liters) low-sodium beef broth
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 2 teaspoons (10 ml) tomato paste
  • 1 teaspoon (5 g) dried thyme
  • 1 teaspoon (5 g) dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Dice onion, carrots, celery, potatoes; mince garlic; trim and slice green beans.
  2. Heat oil in skillet over medium-high heat. Season beef cubes with salt and pepper. Brown beef in batches, about 2-3 minutes per side, until nicely caramelized. Set aside.
  3. In the same skillet, add onion and garlic. Cook until softened and fragrant, about 2 minutes.
  4. Transfer browned beef, sautéed onion and garlic, carrots, celery, potatoes, green beans, corn, diced tomatoes, beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves into slow cooker.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is tender and vegetables are cooked through.
  6. Remove bay leaves. Taste and adjust salt and pepper as needed.
  7. Ladle soup into bowls, garnish with fresh parsley, and serve.