Tomato Soup with Meat

Step 1

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 1 lb beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the meat and set aside.

Step 2

Reduce heat to medium. Add the 1 chopped onion to the pot and cook until soft and translucent, about 5 minutes, scraping up any browned bits.

Step 3

Return the beef to the pot. Add the 28 oz crushed tomatoes, 2 cups beef broth, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.

Step 4

Bring the soup to a boil, then reduce heat to low. Cover and simmer until the beef is tender, about 30-40 minutes. The meat should be fork-tender and the soup slightly thickened.

Step 5

Taste and adjust seasoning with more salt and pepper if needed. Serve hot, optionally garnished with fresh parsley or a dollop of sour cream.