Step by step

Method

4 steps

1. 1

   Pat 1½ lb beef stew meat dry. Heat 2 tablespoons oil in a large pot over medium-high and brown the beef in batches until well browned on at least two sides, about 3 minutes per batch. Set aside — that brown fond is your soup's backbone.

2. 2

   In the same pot, sauté 1 diced onion, 3 sliced carrots, and 3 sliced celery stalks 5 minutes until the onion softens and the carrots pick up a little color. Return the beef. Add 8 cups beef broth, 1 can (14 oz) diced tomatoes, 1 teaspoon Italian seasoning, and a good pinch of kosher salt and pepper. Bring to a boil, then cover and simmer gently 45 minutes until the beef is starting to tenderize.

3. 3

   Add 2 diced potatoes and 1 cup cut green beans. Simmer uncovered 20–25 minutes until the potatoes are fork-tender and the beef shreds easily with a fork. If the soup looks too thick, splash in water or broth; if thin, simmer a few more minutes uncovered.

4. 4

   Taste and add salt until the broth tastes rounded, not flat. Skim any fat on top if you want a cleaner bowl. Serve hot. You want tender beef and soft vegetables in a savory tomato-beef broth — not crunchy undercooked potatoes or tough chewy meat.