Ingredients:
°1 1/2 pounds cooked beef
°2 1/2 tsp olive oil, divided
°Salt & ground black pepper
°1 3/4 c yellow onion (1 large)
°1 1/4 cups peeled and shredded carrots (3 medium)
°1 c chop celery (3 medium)
°1 1/2 tablespoons minced garlic (4 cloves)
°8 cups low-sodium beef broth or chicken broth
°2 (14 ounce) tomatoes, diced
°1 1/2 teaspoons dried basil
°1 teaspoon dried oregano
°1/2 teaspoon dried thyme
°1 pound red or yellow potatoes, cut into 3/4-inch cubes
°1 1/2 cups (5 ounces) chopped green beans (cut off ends first)
°1 1/2 cups frozen corn
°1 cup frozen peas
°1/3 cup freshly chopped parsley
Instructions:
Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat.
Pat beef dry with paper towels, seasoning with salt and pepper, then adding half of the beef to the skillet and brown for 4 minutes, flipping halfway through the cooking process.
Transfer the mixture to a plate, add 1/2 tablespoon of the oil to the pot, and repeat the process with the remaining half of the beef.
Add another 1 tablespoon of oil to the empty skillet, then add the onions, carrots, and celery, and sauté for 3 minutes, add the garlic, and sauté for another minute.
Stir in the broth, tomatoes, corned beef, basil, oregano, and thyme, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer, stirring once or twice, for 30 minutes.
Add the potatoes and continue to simmer, covered, for 20 minutes (you can also add green beans to the potatoes if you prefer them softer).
Add the green beans and simmer for 15 minutes or until all the vegetables and beef are tender.
Add the corn and peas and simmer until heated through, about 5 minutes. Add parsley and serve hot.
Enjoy!