INGREDIENTS
1
bay leaves
1 lb
beef stew meat
14 ozs
canned tomatoes
3
carrots
1/2 tsp
cayenne pepper
3
celery stalks
2
garlic cloves
4 cups
low sodium beef broth
3 servings
parsley
1/2
red onion
1/4 tsp
red pepper flakes
3 servings
salt and pepper
1 tsp
thyme
3 tbsps
worcestershire sauce
4 larges
zucchinis