INGREDIENTS
2 tsp
extra virgin olive oil
1 1/2 lb
stew meat, cut into 1-inch pieces
1 tsp
salt
1/2 tsp
black pepper
4
medium carrots, cut in 1-inch pieces
1
large onion, medium dice
2
large russet potatoes, cut into 1-inch pieces
4
stalks celery, cut into ½-inch pieces
4 cups
organic low-sodium beef broth
1 6 ounce can
tomato paste
1 tbsp
Worcestershire sauce
4
bay leaves