Prep

1. Dice the onion and celery and mince the garlic. Wait to cut the potatoes until shortly before adding them to the soup.
2. Pat the beef dry and season lightly with salt and pepper.

Brown the Beef

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
2. Add half the beef, leaving space between the pieces. Brown on two sides, about 5–6 minutes total, then transfer to a bowl.
3. Repeat with the remaining oil and beef. Reserve any juices that collect in the bowl.

Build the Soup Base

1. Reduce the heat to medium. Add the onion and celery to the pot. Cook for 4–5 minutes, stirring occasionally, until beginning to soften.
2. Stir in the garlic and tomato paste. Cook for 1 minute.
3. Sprinkle the flour evenly over the vegetables. Cook, stirring continuously, for 1–2 minutes, until no dry flour remains.
4. Gradually stir in ½ cup of the measured broth, scraping the bottom of the pot to release the browned bits. Continue stirring until the flour is smoothly incorporated.
5. Slowly add the remaining broth, followed by the vegetable juice and undrained tomatoes. Return the beef and its juices to the pot and add the thyme.

Simmer

1. Bring the soup to a gentle simmer. Cover and reduce the heat to low. Cook for 75–105 minutes, stirring occasionally along the bottom to prevent sticking, until the beef is nearly fork-tender. Allow additional time if the meat remains firm.
2. Cut the potatoes into ¾-inch cubes and add them to the pot. Pour in additional broth if necessary to keep the potatoes mostly submerged.
3. Cover and simmer for 20–25 minutes, stirring occasionally, until the potatoes are almost tender.
4. Stir in the frozen mixed vegetables. Continue simmering for 8–12 minutes, until the vegetables and potatoes are tender and the beef separates easily with a fork.

Finish and Serve

1. Remove the thyme stems and stir in the parsley.
2. Taste and adjust the salt and pepper. Thin with additional broth if desired.
3. Serve hot, garnished with extra parsley.

Slow Cooker Option: Beautiful 10-in-1 Electric Multi-Cooker Instructions

1. Select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 30 minutes. Leave the lid off.
2. Add 1 tablespoon oil and brown half the seasoned beef for about 5–6 minutes. Transfer to a bowl. Repeat with the remaining oil and beef.
3. Add the onion and celery to the insert. Cook for 4–5 minutes, stirring occasionally. Stir in the garlic and tomato paste and cook for 1 minute.
4. Sprinkle in the flour and stir continuously for 1–2 minutes, until evenly incorporated.
5. Slowly add ½ cup of the measured broth, stirring with a wooden or silicone utensil to loosen the browned bits and create a smooth mixture. Gradually stir in the remaining broth.
6. Cancel the browning function. Add the vegetable juice, tomatoes, thyme, cubed potatoes, and beef with its collected juices. Arrange the potatoes beneath the beef and into the liquid as much as possible.
7. Cover and select SLOW COOK. Set to LO for 8 hours or HI for 4 hours. Cook until the beef and potatoes are tender, allowing approximately 7–9 hours on LO or 4–5 hours on HI. Extend the cooking time if necessary.
8. Stir in the frozen mixed vegetables. Select SLOW COOK, HI, cover, and cook for another 20–30 minutes, or until the vegetables are hot and tender.
9. Remove the thyme stems and stir in the parsley. Adjust the seasoning and add more broth if needed before serving.