Loaded with tender chunks of beef, hearty vegetables, and fragrant herbs and spices, this soup is both satisfying and nutritious. It's also incredibly versatile, as you can add or substitute any vegetables you have on hand to create your own unique variation. Whether you're looking for a cozy meal to warm you up on a cold day or a healthy and filling dish to feed a crowd, this soup is sure to hit the spot.

Prep time: 30 min | Cook time: 1 hour | Yield: 6 servings

Ingredients

• 1 tablespoon olive or avocado oil
• 1½ lbs chuck or beef stew meat, cut into ¾-inch cubes
• 2 teaspoons Celtic or pink Himalayan salt, divided
• 1 medium onion, diced
• 2 medium potatoes, peeled and diced into ½-inch pieces
• 3 medium carrots, cut into coins or half-moons
• 2 ribs celery, diced
• 1 medium red bell pepper, diced
• 2-3 cloves garlic, minced
• 14-oz can diced tomatoes
• 4 cups Dr. Kellyann's Beef Bone Broth
• 1 cup dry red wine (or another cup of bone broth)
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• ¾ cup frozen green beans (see notes)
• ½ cup frozen peas

Instructions

Add 1 tablespoon oil to a stockpot or Dutch oven over medium heat. Salt the beef with 1 teaspoon salt. When the oil is hot, brown beef in batches for about 3 – 4 minutes, flipping the meat so all sides brown. Keep the meat in one layer so you don’t crowd the pot. Remove beef as it’s cooked and set aside leaving the oil and brown bits in the pot.

Using the same pot, still on medium heat, add potatoes, carrots, celery, and pepper and sauté 5-6 minutes. Add the garlic and sauté for another minute.

Add the beef back to the pot and add tomatoes, bone broth, wine, Worcestershire sauce, bay leaf, thyme, pepper, and remaining teaspoon salt and scrape up any brown bits left in the bottom of the pot using a wooden spoon. Cover and simmer on medium low for 1 hour.

Add the green beans and peas and simmer for another 5-10 minutes to warm through. Taste and adjust salt and pepper if needed. Remove bay leaf before serving.

Note 

You can also use fresh green beans. Add them when you add the bone broth.