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Ingredients:
- 1 tbsp olive oil
- 2 lb beef stew meat
- 1 medium onion, 1 1/2 cups finely diced
- 8 cups beef broth, low sodium
- 14 oz can diced tomatoes
- 3 bay leaves
- 1 Tbsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 lb potatoes, peeled and diced
- 2 large carrots, peeled, and chopped
- 1 cup celery, chopped
- 1 cup green beans, cut into bite size pieces
- 1/2 cup green onions, chopped
- 1/4 cup parsley, chopped
Instructions:
To the beef add onions and continue cooking for about 3 minutes or until the onions are softened and lightly golden.
Add beef broth, canned tomatoes, bay leaves, salt, and pepper. Bring to a boil and reduce heat to simmer. Partially cover and cook until beef is tender, for about 55-75 minutes.*
Add in potatoes, carrots, and celery. Cook for about 20 minutes.
Add in green beans and green onion and simmer for 10 more minutes.
Add the parsley, season to taste with salt and pepper, and take it off the heat.