Cooking Steps

• In a large pot or Dutch oven, heat 1 tablespoon of the olive oil or butter over medium-high heat. Season the beef with seasoning salt.
• Add the seasoned beef to the pot in batches (to avoid overcrowding) and sear until browned on all sides, about 3-4 minutes per batch. Add more oil or butter between batches if needed. Remove from the pot and set it aside.
• In the same pot, add the remaining 2 tablespoons oil or butter. Once hot, add diced onion and cook 1 minute. Add fresh garlic, stir, and cook an additional minute.
• Mix in celery and carrots, and cook 3-4 minutes, or until the onions are translucent and vegetables are slightly tender.
• Add tomato paste and sprinkle flour over the vegetables. Stir to coat them evenly. Cook for 1-2 minutes, stirring constantly.
• Gradually stir in beef broth or stock and water, scraping up any browned bits from the bottom of the pot.
• Add bay leaves and thyme sprigs (or dried thyme).
• Return the browned beef. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef is mostly tender.
• After the hour, add potatoes, cover and continue simmering for 30 minutes.
• Add green beans and frozen peas. Continue to simmer, uncovered, for 10 minutes.
• Taste the soup and adjust the seasoning with seasoning salt or salt and pepper as needed. Remove the bay leaves and thyme sprigs before serving.
• Ladle the soup into bowls and serve hot, with your favorite soup sides.