- 1/2 pound boneless beef chuck roast, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 cups cubed unpeeled Yukon Gold potatoes
- 2 medium carrots, peeled, cut in half lengthwise and sliced
- 1 tablespoon all-purpose flour
- 1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme leaves
- 1 cup green beans, trimmed and cut into 1/2-inch pieces
- 1 cup frozen peas
- Season the beef as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
04/26/2018
recipepes.com
Beef and Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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