1bag (16 ounces)cut and peeled baby carrotslarger carrots cut in half
7stalkscelerycut in about 1-1/2 inch size pieces
1poundfresh green beans (stems cut off; each green bean cut into 3 or 4 pieceor one 14.5 ounce can of green beans (liquid drained out)
1medium sizewhole onionpeeled and cut in about 1-1/2 inch size pieces
2largecloves garlicpeeled and diced
1jalapenostem and seeds removed, cut in thin widthwise slices
1can (14.5 ounces)can cut tomatoes
3whole potatoes (red or russet) (skin-on)washed on cut into about 2 inch size pieces
1carton (32 ounces)beef broth
1cupred wineCabernet, Merlot, Pinot Noir, or Zinfandel
1-1/2poundsbeef stew meat
1teaspoonsaltor salt to taste
4teaspoonsgrated parmesanfor garnish
Preheat the oven to 375 degrees F.
To a large roaster pan, add the tomatoes, carrots, celery, onions, potatoes, green beans, garlic, jalapeno, beef stock, wine, dried oregano, pepper, dried parsley, bay leaves and salt. Stir together. Set aside to marinate while browning the beef.
Browning the Beef Stew Meat - Heat a skillet on medium heat and add olive oil. Add the beef and a few dashes of pepper. Stir.
Cook the beef just long enough so that it browns a bit on each side.
To the roaster pan, add the beef (including the olive oil and meat juices that may still be in the skillet).
Cover the roaster pan with a lid and bake in a preheated oven until the meat is fork tender (about 2 hours).
If more liquid is preferred in the stew, stir in a little water.
To serving bowls, add the warm stew and top with grated Parmesan cheese.