Beef Vegetable Soup

It's FALL!!
That means it is time for my absolutely favorite food season.  Warm soups, warm drinks, pumpkin EVERYTHING, spice cake, all the coffee, all the apples! 
Yeah, yumtastic.
One of my favorite meals to make in the winter/fall is Beef Vegetable Soup.  I struggled to find the right recipe all throughout the first 5 years of my marriage, but then I finally found it!
I started with this recipe for and then tweaked it to suit my family's tastes.  So I'm going to walk you through how to make it!
Here is what you are going to need:
1 lb. petite shoulder tender steak, cubed, seasoned with salt and black pepper
2 Tbsp. olive oil, divided
2 cups diced onion
1 Tbsp. minced garlic
1 any color bell pepper, diced
1 cup diced celery
1 cup diced carrot
1 tsp. each dried basil, oregano, and thyme
4 cups low-sodium beef broth
2 cups peeled and diced russet potatoes
1 can diced tomatoes in juice (14.5 oz.)
1 Tbsp. Worcestershire sauce
2 Tbsp. unsalted butter, softened
1 Tbsp. tomato paste
3 Tbsp. all-purpose flour
2 cans green beans
Salt and black pepper to taste
Chopped fresh parsley
I buy the already cubed stew meat from the store, because I favor efficiency over price. :)
So first things first, sear the meat with half the olive oil. I cook everything in the same pot, so cook that meat right there in your soup pot!
Once you cooked your meat, remove it and set aside.  Then add your diced onions, garlic, and the rest of the olive oil into the pot and cook on med - med high until the onions are translucent.
While this cooks, move it around from time to time.  I take this time to quickly dice the carrots, celery, and peppers.
By now you've noticed the already washed and prepared carrot sticks and celery sticks I buy.  Remember how I mentioned efficiency and time saving over price.  Yeah, that's just where we are at right now.  You want a nice home cooked meal in my house, there is going to be SOME cheating.  
Once the onions are done, I add the carrots, celery, peppers, basil, oregano, and thyme.
Let that sweat, partially covered, for 6-8 minutes.  While you let that sweat, wash and dice the potatoes.
Stir broth, tomatoes, potatoes, and worcestershire to the pot.  Stir until mixed.  Bring the soup to a boil, reduce heat, and let simmer partially covered for 10-15 minutes.
While you let that cook, make the thickening paste.  Combine the butter with the tomato paste and stir in the flour.  Once the potatoes are cooked, bring to a boil add the paste to the stew.  Cook for 2 minutes.
Add beef and green beans (drained).  Season with salt and pepper.
You are ready to eat! Enjoy every ounce!!

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