Ingredients:
2 tablespoons olive oil
2 pound beef stew meat, cut into ½-inch cubes
3 carrots, chopped
1 onion, chopped
5 cloves garlic, crushed
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon black pepper
6 cups beef broth
1 (28-ounce) can diced tomatoes in juice
1 tablespoon Worcestershire sauce
2 large potatoes, diced
1 cup corn
1 cup green peas
Directions:
1) Heat oil in a large pot. Add beef and cook until browned, about 7 minutes, stirring occasionally. Add carrots, onion, and garlic; cook until softened, 5 to 7 minutes, stirring. Add bay leaves, basil, parsley, salt, oregano, and pepper; cook until fragrant, 1 to 2 minutes.
2) Add broth, tomatoes in juice, Worcestershire, and potatoes; bring to a boil over high heat. Cover and gently simmer 45 minutes, until beef is extremely tender.
3) Add corn and peas; simmer 5 minutes, until warmed through. Serve warm.
image sources :http://www.mccormick.com
