This Easy Vegetable Beef Soup Is Pure Comfort in a Bowl 

👩‍🍳 Step-by-Step Instructions

Step 1: Sear the Beef for Deep Flavor 🥩🔥

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
2. Pat the beef stew meat completely dry with paper towels and season generously with salt and black pepper.
3. Add the beef to the hot pot in a single layer. Sear for 5 to 6 minutes, turning occasionally, until a beautiful brown crust forms on all sides. (Pro-tip: Don’t crowd the pan! Cook in batches if necessary so the meat sears instead of steams). Remove the beef and set it aside on a plate.

Step 2: Sauté the Aromatics 🧅🧄

1. Turn the heat down to medium and add the remaining 1 tablespoon of olive oil to the same pot.
2. Toss in the diced onion, sliced carrots, and celery. Sauté for about 4 to 5 minutes, stirring occasionally, until the onions become soft and translucent.
3. Stir in the minced garlic and cook for just 1 minute until fragrant.

Step 3: Build the Rich Broth Base 🍅🥣

1. Pour in a splash of the beef broth and use a wooden spoon to scrape up all those delicious, caramelized browned bits stuck to the bottom of the pot.
2. Pour in the remaining beef broth, the diced tomatoes (with their juices), tomato sauce, and Worcestershire sauce.
3. Add the Italian seasoning, the dried bay leaf, and return the seared beef (and any resting juices) back into the pot.

Step 4: Simmer into Comfort 🥔⏰

1. Bring the soup up to a boil, then immediately turn the heat down to low, cover the pot with a lid, and let it simmer gently for 30 minutes so the beef starts to get beautifully tender.
2. Remove the lid, stir in the diced potatoes, and cover again. Simmer for another 15 minutes, or until the potatoes are completely fork-tender.