Directions

• Mix the seasoning
  In a small bowl, combine the dried basil, dried thyme, oregano, crushed rosemary, sugar, and beef bouillon. Stir well and set aside so everything is ready when needed.
• Season and flour the beef
  Salt and pepper the bite-sized pieces of chuck roast generously. Dust them with flour and coat well on all sides. The flour will help thicken the soup and add extra flavor.
• Sear the beef
  Heat olive oil in a large, heavy pot over medium-high heat. Working in batches, add the beef pieces with space between them so they sear rather than steam. Cook for about 3 minutes per side, until golden brown. Remove and set aside.
• Cook the onions
  Add a little more olive oil to the pot. Stir in the onions and cook for about 1 minute, allowing them to sizzle and begin turning translucent.
• Add celery and carrots
  Mix in the celery and carrots. Cook, stirring, for about 3 minutes until the vegetables start to soften.
• Stir in garlic and tomato paste
  Add the garlic cloves and tomato paste. Stir them around the pot so they release their flavor and the paste deepens in color.
• Build the soup base
  Pour in the petite diced tomatoes. Add the prepared seasoning blend, bay leaves, and lemon juice
• Add broth and beef
  Pour in the beef broth, then return the seared beef to the pot along with any juices.
• Simmer
  Cover with a lid and bring the soup to a boil. Once boiling, reduce the heat to low and cook for 1 hour.
• Add potatoes and green beans
  After an hour, stir in the cubed red potatoes and the cut green beans. Season with a little salt. Cover again and continue at a low boil for 30 minutes.
• Add peas and corn
  Stir in the frozen peas and corn. These cook quickly, so they go in last. Replace the lid.
• Finish cooking
  Continue cooking at a low boil for 15 minutes. The beef should be tender and the vegetables perfectly cooked. If desired, simmer an extra 5 to 10 minutes depending on your pot and preferred texture.