1 ½ pounds beef chuck roast trimmed and cubed into ½” pieces
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 onion chopped
2 cloves garlic minced
6 cups beef broth
15 ounces canned tomatoes with juices
1 teaspoon Italian seasoning
2 cups potatoes cubed ½”
3 carrots sliced ½”
1 rib celery sliced ½”
1 cup green beans cut into 1″ pieces
½ cup frozen corn thawed or canned
Season beef with salt & pepper.
Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.
Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
Season with salt & pepper to taste and serve.