INGREDIENTS
1 tbsp
olive oil
2 lb
beef stew meat
salt and pepper
1/2 cup
onion (chopped)
3
carrots (peeled, halved and sliced)
2
stalks celery (sliced)
2 tsp
minced garlic
28 oz
can diced tomatoes (do not drain)
1 1/2 tsp
Italian seasoning
1
bay leaf
7 cups
beef broth
2 cups
Russet potato (peeled and cut into 1/2 inch pieces)
1/2 cup
frozen corn
1/2 cup
frozen peas
3/4 cup
frozen cut green beans
2 tbsp
chopped parsley