Hearty Mexican Beef and Vegetable Stew

INGREDIENTS

2 tsp

olive oil

lbs beef stew meat (trimmed of fat and diced 1/2" - 3/4" in size)

1 tsp

kosher salt

1/2 tsp

freshly cracked black pepper

2 1/2

lbs small red potatoes (diced 1/2" - 3/4" in size)

medium onion (diced into 1/2" pieces)

2 cups

carrots (diced into 1/2"pieces)

1 cup

celery (sliced into 1/2" pieces)

1 tbsp

beef base (I use Better Than Bouillon)

6 cups

water

1 tbsp

Mexican spice mix (taco seasoning can be substituted)

kosher salt (additional to taste only as needed)