Ingredients :
1 lb beef stew meat, cut into small chunks
2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
3 potatoes, peeled and diced
1 cup green beans, chopped (fresh or frozen)
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes
6 cups beef broth
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
½ teaspoon dried thyme
Instructions :
Heat oil in a large pot over medium-high heat. Add beef and brown on all sides until deep in color.
Add onion and garlic, cooking until softened.
Stir in carrots, celery, potatoes, green beans, and corn.
Pour in diced tomatoes and beef broth. Add salt, pepper, paprika, onion powder, garlic powder, bay leaf, and thyme.
Bring to a boil, then lower heat and simmer for 1½ to 2 hours, or until meat and vegetables are tender.
Remove bay leaf, adjust seasoning, and serve piping hot with cornbread.