2 tablespoons olive oil or other cooking oil of your choice (butter, tallow)
1 pound beef stew meat cut into 1″ chunks (e.g. chuck roasts, bottom or top round roasts)
1 large onion, diced
2 cups sliced carrots
1 cup cut green beans (1.5″-long pieces)
1 cup diced celery
2 cloves garlic
1 cup dry white wine
4 tablespoons fresh thyme leaves
2 bay leaves
6 cups beef stock
salt and pepper
In a large stockpot heat the oil over medium-high heat. Add the beef stew and cook until browned on all sides. Remove the beef from the pot and set aside. Add in the onion, carrots, green beans, celery and garlic. Cook, stirring frequently, for 5 minutes. Add the white wine and stir to deglaze the pan.
Add in the thyme, bay leaves, the beef stock, and the browned beef. Bring to a boil, then reduce the heat and simmer for 40-45 minutes or until vegetables and beef are tender. Season with salt and pepper. Garnish with parsley before serving.
Makes 8-10 servings.