Slow-Cooked Beef and Veggie Medley

Ingredients

• 2 lbs lean beef chuck, trimmed and cut into 2-inch chunks
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and halved
• 1 can (14 oz) diced tomatoes (no salt added)
• 1 cup low-sodium beef broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 2 bay leaves
• 2 tbsp olive oil
• Optional garnish: chopped fresh parsley