vegetable beef haze

constituents
lbs beef stew meat
21/2 Tbsp olive oil painting, divided
swab and lately base black pepper
mugs diced unheroic onion( 1 large)
mugs hulled and diced carrots( 3 medium)
1 mug diced celery( 3 medium)
Tbsp diced garlic( 4 cloves)
8 mugs low- sodium beef broth or funk broth
2( 14 oz.) barrels minced tomatoes
11/2 tsp dried basil
1 tsp dried oregano
tsp dried thyme
1 lb red or unheroic potatoes, diced into 3/ 4- inch cells
11/2 mugs( 5 oz.) diced green sap( trim ends first)
mugs firmed sludge
1 mug firmed peas
mug diced fresh parsley
Directions
Heat 1 Tbsp olive oil painting in a large pot over medium-high heat.
Dab beef dry with paper apkins, season with swab and pepper also add half of the beef to pot and brown about 4 twinkles, turning half through.
Transfer to a plate add another1/2 Tbsp oil painting to pot and reprise process with remaining half of beef.
Add another 1 Tbsp oil painting to now empty pot also add onions, carrots, and celery also saute 3 twinkles, add garlic saute 1 nanosecond longer.
Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with swab and pepper. Bring to a pustule also reduce heat to low, cover and poach, stirring formerly or doubly throughout, for 30 twinkles.
Add potatoes also continue to poach, covered, 20 twinkles( you can also add green sap with potatoes if you like them veritably soft).
Stir in green sap and poach 15 twinkles longer, or until all of the veggies and beef are tender.
Pour in sludge and peas and poach until hotted
through, about 5 twinkles. Stir in parsley and serve warm.