- 1 Tbsp. olive oil
- 1 tsp. minced garlic
- 2 lbs. stew meat, cut up
- 2 quarts hot water
- 3 Tbsp. Better Than Bouillon beef base
- 1 (6 oz.) can tomato paste
- 4 large potatoes, cubed
- 2 bay leaves
- (optional) seasonings such as oregano, basil, thyme to taste)
- 2 cans (14.5 oz each) green beans
- 2 cans (14.5 oz each) carrots
- 2 cans (14.5 oz each) peas
- 2 cans (14.5 oz each) corn
Directions:
Heat a large soup pot with the olive oil and garlic. Add the stew meat and cook until brown. Add the hot water, beef base, and tomato paste. Bring to a boil, stirring occasionally.
Add the cubed potatoes and cook until a fork pierces easily, but be careful not to overcook. Add the bay leaves, choice of seasonings, and vegetables. Simmer for 30 minutes. Remove the bay leaves and serve.