Vegetable Beef Deliciousness

I'm hoping that by cooking my "fallish recipes" that the cooler weather will come faster. So, last night I fixed the most delicious vegetable beef soup. I am not a fan of soups, but this one sounded worth trying and it did not disappoint. I found it over at Casual Cuisine and I highly recommend trying it. If you don't eat meat, I'm sure you could substitute the beef items for chicken or even all veggies.

Ingredients:

• 1 Tbsp. EVOO
• 1 Onion, diced
• 1 clove garlic, minced
• 28 oz diced tomatoes
• 2 cups beef broth
• 4 carrots, diced (I used baby carrots and just filled up a small bowl)
• 4 potatoes, diced (I used 4 small red potatoes, which was plenty)
• 1 cup water plus 2 cubes beef bouillon, or 2 cups beef broth
• 1 cup frozen corn (I omitted this simply because me and corn aren't great friends)
• 1 cup frozen green beans, peas, or Lima beans (I used a combo of peas and Lima's because it's what I had)
• 1 bay leaf
• 2 splashes Worcestershire sauce
• basil, oregano, basil, and parsley to taste (just sprinkle some or all of them over the stew to add flavor)

Directions:

1. Cut stew meat into 1/2" squares and cook in butter in large skillet over medium heat until almost done.
   
2. In a large pot or dutch oven, saute onion and garlic in EVOO over medium-high heat until soft and transparent.
3. Add tomatoes, along with 2 cups beef broth. Add another cup of water along with bouillon cubes, or two additional cups of beef broth
4. Add meat to pot.
5. Add carrots and potatoes and other veggies to pot.
6. Add bay leaf, 2 splashes Worcestershire sauce, and oregano, basil, and parsley, and salt and pepper to taste.
7. Bring to a boil on medium heat and quickly lower to simmer on low, cover for 1 hour or longer.
8. Adjust seasonings, salt, and pepper as stew cooks.