Vegetable Beef Stew
1 pound Blue Ribbon Foods beef for stew
½ tsp olive oil
1 package chopped onions
2 large ribs celery, diced small
1 Tbsp minced garlic
1 tsp oregano
1 tsp thyme
1 tsp chopped rosemary
1 tsp sweet paprika
1 bay leaf
½ tsp ground black pepper
1 cup organic beef stock
1 package baby carrots
1 15 oz can organic diced tomatoes
1 Tbsp fresh chopped parsley
1. Stew can also be prepared in slow cooker/crock pot and ingredients can easily be doubled to make a larger amount
2. Add oil and cubed beef to soup pot. Cook over medium-high heat, tossing occasionally, until browned, approximately 10 minutes.
3. Add all other ingredients and allow to cook until vegetables are tender, approximately 1 hour.
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