SERVES 8
2 tablespoons extra-virgin olive oil
1 to 1 ½ 1/2 pounds beef stew meat or chuck roast, chopped into bite-size pieces
1 teaspoon sea salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
2 large sweet yellow onions, chopped
3 to 4 large carrots, sliced into medium rounds or half moons
6 celery stalks, chopped
1 green bell pepper, chopped
4 to 6 cups beef broth
1 (28-ounce) can whole tomatoes, drained and coarsely chopped
3 bay leaves
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
2 large baking potatoes, peeled and chopped into 1-inch pieces and placed in a bowl of water
1 bunch green onions finely chopped
½ bunch parsley, finely chopped
1. In a medium stock pot, heat 1 tablespoon of the olive oil over medium heat.
2. Add the beef, salt, and black pepper and cook for 3 to 4 minutes. Turn the beef pieces to the other side and cover the pot. Cook for 2 to 3 minutes. Transfer the braised beef and any cooking juices to a bowl and set aside.
3. Add the remaining 1 tablespoon olive oil to the hot pot. Add the onion and sauté over medium heat for 3 to 4 minutes, until translucent. Cover the pot. Stir every couple of minutes.
4. Add the carrots, cover, and cook stirring often for 4 to 5 minutes.
5. Add the celery, cover, and cook, stirring often, for 3 to 4 minutes more, or until the celery has softened.
6. Add the bell pepper, cover, and cook, stirring often, for 2 to 3 minutes.
7. Return the beef and its cooking juices to the pot. Add 4 cups of the broth, the tomatoes, bay leaves, oregano, basil, and thyme. Cover and bring the soup to a boil, then reduce the heat to low and simmer, stirring occasionally for 1 hour.
8. Drain and rinse the potatoes and add them to the soup. Cook for 30 minutes, or until the potatoes are cooked through. Be careful not to overcook the potatoes. If soup is too thick, add a little more broth. If it is too thin, let it cook uncovered for 15 minutes to let some of the liquid evaporate.
9. Add the green onion and parsley and cook, covered for 10 minutes.
10. Remove and discard of the bay leaves. Taste and season with salt and black pepper as desired. Serve.
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