– 1 bay leaf
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped (optional for garnish)
Instructions:
1. **Brown the Beef:**
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
2. **Sauté the Vegetables:**
1. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. **Simmer the Soup:**
Continue Reading in next page
