- 2–1/2 tablespoons olive oil
- 2 pounds beef stew meat, cut into bite-size pieces (about 3/4-inch)
- 1–1/2 cups chopped yellow onion
- 1–1/2 pounds potatoes, peeled and diced (about 4 cups — I used russet potatoes)
- 1–1/2 cups peeled and sliced carrots
- 1 cup sliced celery
- 1 tablespoon fresh minced garlic
- 1 (28-ounce) can diced tomatoes with juice
- 7 cups beef stock
- 3 tablespoons Worcestershire sauce
- 1 cup frozen corn
- 1 cup frozen okra
- 1 cup frozen green beans
- 1 cup frozen baby lima beans
- 1 bay leaf
- Salt and pepper, to taste
- Fresh chopped parsley for garnish, if desired
- In a large 8-quart stockpot, heat olive oil over medium-high heat. Add meat and cook until browned, stirring constantly, about 4-5 minutes. Remove meat with a slotted spoon and transfer to a bowl, leaving juices in pot. Decrease heat to medium and add onions, potatoes, carrots, celery and garlic. Cook, stirring frequently for about 8 minutes.
- Add remaining ingredients to pot and return cooked beef to pot. Stir gently to combine. Bring to a boil, then reduce heat to medium-low. Cover pot and gently simmer for at least 30-35 minutes, or until beef and vegetables are tender. Remove bay leaf before serving.
- Garnish with fresh chopped parsley, if desired.