3/4 lb (375 g) beef top sirloin, diced

1 onion, chopped

2 tablespoons (30 ml) olive oil

2 carrots, peeled and sliced

2 branches celery, chopped

3 cloves garlic, finely chopped

5 cups (1.25 litres) beef broth

1 can (398 ml/14 oz) diced tomatoes, drained

2 bay leaves

4 sprigs fresh thyme

1/2 cup (125 ml) quick-cooking oats

Salt and pepper

In a large saucepan over medium-high heat, brown the beef and onion in the oil. Season with salt and pepper. Add the carrots, celery and garlic. Continue cooking for about 2 minutes.

Add the broth, tomatoes and herbs. Bring to a boil, reduce the heat and simmer until the vegetables are tender, about 20 minutes. Add the oats and simmer for another 3 to 5 minutes. Remove the thyme sprigs and bay leaves. Adjust the seasoning.

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