Ingredients: – 1 lb sirloin steak, cut into bite-sized piece – 2 tablespoons olive oil – 1 onion, chopped – 2 carrots, peeled and diced – 2 celery stalks, diced
– 6 cups beef broth – 1 can (14.5 oz) diced tomatoe – 2 potatoes, peeled and diced – 1 teaspoon dried thyme – 1 teaspoon dried rosemary – Salt and pepper to taste
Sear the Steak: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the steak pieces with salt and pepper, then add them to the pot. Sear the steak pieces on all sides until browned, about 3-4 minutes. Remove the steak from the pot and set aside.
Sauté the Vegetables: the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, diced carrots, and diced celery. Sauté the vegetables until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Broth and Tomatoes: Pour in the beef broth and diced tomatoes (with their juices) into the pot. Stir to combine.
Add Potatoes and Herbs: Add the diced potatoes, dried thyme, and dried rosemary to the pot. Stir well to incorporate the ingredients.
Simmer: Bring the soup to a simmer over medium heat. Cover the pot and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
Return Steak to Pot: Once the potatoes are cooked, return the seared steak pieces to the pot. Stir to combine with the soup.
Season to Taste: Taste the soup and season with additional salt and pepper, if needed, to adjust the seasoning to your preference.