2cupschopped Yukon gold potatoeschopped into 1" chunks
1cupsweet corn kernelsYou can use frozen corn
1cuppeasYou can use frozen peas
1cupchopped green beansYou can use frozen green beans
2sprigs of fresh thyme
Salt to taste
Add cooking oil to a large soup pot or Dutch Oven and set over medium high heat. Once oil is shimmering add cubed stew meat and brown on all sides.
Once meat is well browned, remove it from the pot and set aside. Reduce the stovetop to medium heat and add chopped onion. You can add additional oil if needed. Saute the onion until tender and turning golden brown, then add minced garlic and cook for an additional two minutes.
Sprinkle in flour and add tomato paste. Stir it well in the pot and allow it to heat through so the raw flour taste cooks out and the tomato paste flavor develops more., being careful not to allow the flour to scorch
Add a couple of splashes of beef stock to loosen the browned bits on the bottom of the pot and scrape them with a wooden spoon to remove them and allow them to incorporate into the liquid.
Add the remainder of the beef stock and Worcestershire sauce. Return the beef stew meat back into the pot along with canned tomatoes, potatoes, celery, bay leaf, sprigs of thyme and black pepper.
Stir everything together and bring to a simmer. Reduce the heat to medium low and let simmer, covered, for 2 hours or until the beef is tender. Add the corn, peas, and green beans in the final 15 minutes to prevent them from getting mushy.
Taste for salt and adjust as needed, then ladle into soup bowls and serve.
You can use a slow cooker to simmer the soup, but the flavor is best when properly cooked on the stovetop where the meat and onions can be seared and sauteed.