Beef and Vegetable Soup

Instructions

1. 1

   Prepare and sear the beef

   • Pat the beef cubes dry with paper towels. In a medium bowl, mix the flour, 1 tsp salt, and 0.5 tsp black pepper.
   • Add the beef to the flour mixture and toss until evenly coated.
   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Working in batches to avoid overcrowding, sear the beef for 2-3 minutes per side until deeply browned. Transfer the seared beef to a plate.
2. 2

   Sauté the aromatics

   • Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot.
   • Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
   • Add the minced garlic and cook for 1 more minute until fragrant.
3. 3

   Deglaze and build the broth

   • Pour about 1/2 cup of beef broth into the pot. Use a wooden spoon to scrape up any browned bits from the bottom.