INGREDIENTS
1 1/2
lbs Beef chuck, boneless
2
Carrots, large
3
Celery stalks, large
6
Garlic cloves
1/3 cup
Italian parsley, fresh leaves
2 cups
Lentils
1
Onion, large
1 1/2 tsp
Oregano, dried
1 1/2 tsp
Rosemary, fresh leaves
1 28 ounce can
Tomatoes in, juice
6 14 ounce cans
Beef broth
1
Salt and freshly ground black pepper
2 tbsp
Olive oil