A comforting and hearty beef and vegetable soup perfect for any occasion.
Heat a large pot over medium heat and add a drizzle of oil.
Ensure the pot is hot before adding the beef to achieve a good sear.
Add the beef stew meat and cook until browned on all sides.
Avoid overcrowding the pot to allow the beef to brown properly.
Add the minced garlic and cook for another minute until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the water and add the bay leaf, bringing the mixture to a boil.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Reduce the heat to low, cover, and let simmer for 1 hour to tenderize the beef.
Check occasionally to ensure the liquid level is sufficient, adding more water if needed.
Add the carrots, potatoes, diced tomatoes, and green beans to the pot.
Cut the vegetables into uniform sizes for even cooking.
Simmer for an additional 30 minutes until the vegetables are tender.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Stir in the frozen corn and cook for 5 more minutes.
Adding the corn at the end preserves its texture and sweetness.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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