°1 pound roast beef chuck, trimmed and cut into inch cubes
°Half a teaspoon of salt
°Half a teaspoon of black pepper
°1 tablespoon olive oil
°1 chopped onion
°2 cloves minced garlic
°6 cups beef broth
°15 oz tomato with juices
°1 t Italian season
°2 c diced potatoes
°3 carrots, sliced ½”
°1 rib celery, sliced ½”
°1 c green beans, cut to ½ pieces
°cup frozen corn, thawed or canned
Season the meat with salt and pepper.
Heat olive oil over medium-high heat in a large saucepan and add beef in small batches until browned, about 2 minutes per side.
Add the cooked beef back to the skillet, reduce the heat to medium and add the onion and garlic. Cook two more minutes.
Add broth, tomatoes, juices, and Italian seasoning, scraping any brown bits from bottom of pan. Bring to a boil, reduce heat and simmer for 45-65 minutes or until beef is tender with a fork.
Add the potatoes, carrots and celery and simmer for another 15 minutes. Add beans and corn and simmer for another 10 minutes. (If you prefer soft grains, they can be added earlier.)
Season with salt and pepper to taste and serve.