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Recipe Below
Ingredients:
1 Tbsp extra virgin olive oil
1 lb boneless chuck roast or beef stew meat — cut into 1-inch cubes
2 tsp kosher salt — divided
¼ tsp black pepper
3-4 c. low sodium beef broth — divided
1 small yellow onion — diced
2 cloves garlic — minced (about 2 tsp)
4 large carrots — peeled and finely chopped
2 Yukon gold potatoes — peeled and diced
2 parsnips — peeled and diced
2 ribs celery — diced
1 14.5-ounce can diced tomatoes
1 can tomato sauce (8 ounces)
3 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tsp dried oregano
½ tsp smoked paprika
½ tsp granulated sugar
1 c. peas — fresh or frozen (no need to thaw)
Chopped fresh parsley — optional for serving