Texas Beef Stew - Food Gardening Network

Ingredients

• 2 pounds of beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 large carrots, sliced
• 3 potatoes, peeled and diced
• 2 celery stalks, sliced
• 1 large bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)