Beef and Vegetable Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 lbs beef stew meat, cut in cubes
• ½ medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• 1 small sweet potato, chopped
• 2 cloves garlic, minced
• ½ teaspoon each dried oregano, thyme, rosemary
• 4 cups (32 ounces) beef broth
• Salt and pepper to taste
• 2 bay leaves
• 1 cup chopped green beans

Directions

1. Heat a large dutch oven over medium-high heat.
2. Add the oil and heat until shimmering.
3. Season beef with salt and pepper.
4. Add the seasoned beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches.
5. Remove all beef to a bowl and set aside.
6. Add carrots, onion, celery, and garlic to pan and cook till soft, about 8 minutes.
7. Add beef broth and beef back to pan along with the bay leaf and sweet potato and green beans.
8. Bring to a boil, reduce to a simmer, and cover.
9. Cook over low heat, partially covered, for 2 hours or until beef and vegetables are tender.

Mary-Beth says: “I started adding sweet potatoes to this stew a while back and really enjoy the extra flavor and vitamins they provide.”