Categories: Soup

Ingredients

• 1 lb bottom round beef in bite sized chunks
• 1 sweet yellow onion, large pieces
• 6 cloves garlic, chopped
• 1 t. eVOO
• 1 can diced tomatoes
• 1-2 t. dried thyme
• S&P to taste
• 1 bay leaf
• 6 c. beef stock
• 3 carrots, peeled and diced
• 2 stalk celery, diced
• 1 c. green beens, cut into pieces
• 1/4 lb spaghetti noodles, broken into pieces

Directions

1. Oven to 300 (or can use stovetop or crockpot)

2. heat EVOO in large dutch oven.

3. Add stew meat and onion and cook for 5 mins.

4. Add garlic and cook 30 seconds before adding tomatoes, seasonings and broth.

5. Cover and cook in oven for at least 3-4 hours, checking occasionally to make sure there is enough liquid.

6. Remove pot from oven and place on stoptop over med-low heat.

7. Add carrot, green beans and celery to the stew and add more beef broth if low.

8. Taste and re-season in needed.

9. Cover and cook 45 mins.

10. Add the noodles and cook for another 10-15 mints.

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