Ingredients:
For the Soup:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 pound (450g) beef stew meat, cut into bite-sized pieces
4 cups (946ml) beef broth
1 can (14.5 ounces) diced tomatoes
2 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
For the Macaroni:
1 cup (125g) elbow macaroni
Step-by-Step Instructions:
Step 1: Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic, and sauté until softened and fragrant.
Add the beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes.
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