Ingredients
– 1 pound stew meat, cubed
– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 potatoes, peeled and diced
– 4 cups beef broth
– 1 can (14.5 ounces) diced tomatoes
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 cup frozen corn
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions
- Prep your ingredients: Start by prepping your veggies—dice the onion, slice the carrots, chop the celery, and dice the potatoes. Drain and rinse the kidney beans, setting them aside for later.
- Brown the stew meat: Heat a splash of oil in a skillet over medium-high heat. Add the cubed stew meat and brown on all sides until golden and caramelized, about 5-7 minutes. This step adds depth and richness to the flavor.
- Layer your crockpot: Transfer the browned stew meat to the crockpot. Add the onion, carrots, celery, potatoes, diced tomatoes, kidney beans, and frozen corn.
- Season to perfection: Sprinkle in the garlic powder, dried thyme, dried oregano, salt, and pepper. Stir gently to ensure the seasonings are evenly distributed across all the ingredients.
- Add the liquid: Pour the beef broth over the mixture in the crockpot. This will form the base of your soup and infuse all the ingredients with savory goodness as they cook.
- Cook low and slow: Cover the crockpot and cook on low heat for 6-8 hours, allowing the flavors to meld together beautifully. This slow cooking process ensures the meat becomes tender and the vegetables are perfectly cooked.
- Serve and garnish: Once ready, ladle the soup into bowls. Garnish with freshly chopped parsley, adding a fresh, herbaceous note to each serving.
- Enjoy your rustic feast: Serve the soup hot with a side of crusty bread or cornbread to soak up all the delicious flavors. Gather with family or friends and enjoy the cozy, comforting warmth of a homemade meal.