2 pounds beef for stew cut into 1/2'' strips
4 tablespoons olive oil
2 medium onion, diced
2 medium green bell pepper, large dice
3 medium carrots, peeled, large dice
3 medium russet potatoes, peeled, large dice
2 ribs celery, large dice
6 cloves garlic, chopped
1 14oz can diced tomatoes in juice
2 quarts beef broth
3 tablespoons Hungarian paprika
teaspoon dried thyme
4 whole bay leaves
Salt and pepper to taste
In a large soup pot over high heat add oil and beef and brown meat.
Add onions and cook with meat until translucent.
Add carrots, green peppers and celery and sweat, add paprika and stir to coat vegetables, add diced tomatoes with juice, chopped garlic, dried thyme, bay leaf and beef broth and reduce heat to simmer for 1 hour.
Add potatoes and continue cooking until potatoes are tender 45 min-1 hour.
Taste broth and adjust seasoning.