Ingredients:

  • 1.5 lbs lean sirloin steak, cubed into ½ inch pieces
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 tbsp tomato paste
  • 3 large carrots, sliced into rounds
  • 3 medium gold potatoes, cubed
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 cup sliced fresh green beans
  • 6 cups low-sodium beef broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the steak cubes dry with a paper towel and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
  3. Add steak in a single layer. Sear without moving for 2 minutes until a mahogany crust forms, flip and sear for another 2 minutes. Remove steak and set aside on a plate.
  4. In the same pot using the beef drippings, sauté diced onion and celery for 4–5 minutes until translucent.
  5. Stir in the minced garlic and tomato paste; cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
  6. Add carrots and potatoes, stirring to coat in the aromatics.
  7. Pour in low-sodium beef broth, add the bay leaf and dried thyme. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender.
  8. Stir in frozen peas, corn, and green beans. Simmer for an additional 3-5 minutes.
  9. Return the seared steak and any accumulated juices to the pot. Stir in fresh lemon juice and chopped parsley just before serving.