2 lbs bone-in beef chuck roast or shank
2 tbsp vegetable oil
1 large yellow onion, chopped
3 celery stalks, chopped
4 large carrots, peeled and chopped
3 cloves garlic, minced
8 cups water
2 bay leaves
1 tsp dried thyme
3 large potatoes, peeled and cubed
2 cups fresh or frozen green beans, cut
1 cup frozen corn
1 cup frozen peas
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Pat the beef dry and season generously with salt and pepper. In a large, heavy-bottomed pot, heat the oil over medium-high heat. Brown the beef on all sides, about 5-7 minutes total. Remove and set aside.
Reduce heat to medium. Add the onion, celery, and carrots to the pot. Sauté for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
Return the beef to the pot. Add the water, bay leaves, and thyme. Bring to a boil, then immediately reduce heat to low. Cover and simmer gently for 2 hours.
After 2 hours, remove the beef and bones from the pot. Shred the meat using two forks, discarding any fat and bones. Return the shredded meat to the pot.
Add the potatoes and green beans to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are tender.
Stir in the frozen corn and peas. Cook for a final 15-20 minutes, uncovered. Remove the bay leaves.
Taste the soup and season with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley before serving.
