1 ½ pounds beef chuck roast trimmed and cubed into ½” pieces
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 onion chopped
2 cloves garlic minced
6 cups beef broth
15 ounces canned tomatoes with juices
1 teaspoon Italian seasoning
2 cups potatoes cubed ½”3 carrots sliced ½”
1 rib celery sliced ½”
1 cup green beans cut into 1″ pieces
½ cup frozen corn thawed or canned
Season beef with salt & pepper.Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).Season with salt & pepper to taste and serve.