To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat just prior to serving.
-2 Tbsp olive oil
-1 yellow onion, chopped
-4 cloves garlic, minced
-2 lbs. lean beef stew meat
-2 bay leaves
-1 tablespoon sugar
-1 bag frozen mixed vegetables, thawed (I like the one with carrots, peas, grean beans, lima beans and corn)
-2 medium potatoes, peeled and diced into 1 inch pieces
-4 cups beef broth
-1 teaspoon salt
-ΒΌ teaspoon ground black pepper
-1/4 tsp red pepper flakes
-1 tsp dried basil
-1 tsp dried oregano
-1 (29 oz) can diced tomatoes
Heat oil in stockpot over medium heat. Saute the onions until they soften (about 5 minutes). Add the garlic and saute until fragrant (about 60 seconds). Add the beef and cook until browned. Add remaining ingredients. Bring to a boil, cover and simmer until all the vegetables are cooked and the potatoes are soft (at least 30 minutes).
Shannon
