*Ingredients:
°1 pound roast beef, trimmed and cut into inch cubes
° Half a teaspoon of salt
° Half a teaspoon of black pepper
° 1 tablespoon olive oil
° 1 onion, chopped
°2 cloves minced garlic
° 6 cups beef broth
° 15 oz tomatoes with juices
° 1 t Italian season
° 2 c potatoes, cut into cubes
° 3 carrots, sliced "
° 1 rib of celery, sliced
° 1 c green beans, cut in half
° 1 cup frozen corn, thawed or canned
*Directions:
Season the meat with salt and pepper.
Heat olive oil over medium heat in a large saucepan and add beef in small batches until browned, about 2 minutes per side.
Add the cooked beef back to the skillet, reduce the heat to medium and add the onion and garlic. Cook two more minutes.
Add the broth, tomatoes, juices, and Italian seasoning, scraping any browned bits from the bottom of the pan. Bring to a boil, reduce heat and simmer for 45-65 minutes or until meat is tender with a fork.
Add the potatoes, carrots and celery and simmer for another 15 minutes. Add the beans and corn and simmer for another 10 minutes. (If you prefer softer grains, they can be added in advance.)
Season with salt and pepper to taste and serve.
Enjoy!
