Smoky Rosemary & Fire-Roasted Tomato Beef Stew

• 1 pounds beef cubes
• 2 tbsp olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 4 celery stalks, cut into 1/2 inch pieces
• 6 carrots, cut into 1/2 inch pieces
• 1 14 oz. can fire roasted tomatoes
• 4 cups soup stock
• 2 sprigs rosemary
• 2 bay leaves
• 1 tsp smoked paprika
• Salt 26 pepper to taste

Preparation

1 Heat 1 Tbsp of oil in a large dutch oven over high heat. Brown beef cubes in batches (don’t crowd the pan) and remove to a small dish.
2 Reduce heat to medium and add remaining oil and brown onions. Add garlic, celery and carrots and cook 3-4 minutes.
3 Return meat to pot and add stock, rosemary, bay leaves and smoked paprika. Bring to a boil, then simmer over low heat for at least 1 hour (I recommend 2; you can also finish this in a 350 degree oven for 1 to 2 hours). Season with salt and pepper to taste.

Special instructions

Source:

http://pennypinchingepicure.com/2010/04/smoky-rosemary-fire-roasted-tomato-beef-stew/