In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides.
Add the onion and garlic and cook for 2-3 minutes until softened.
Pour in the beef broth, crushed tomatoes, red wine, oregano, thyme, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 1 hour.
Stir in the carrots, celery, mushrooms and peas. Simmer for an additional 30-45 minutes or until the vegetables are tender.
Remove the bay leaf and discard. Taste and adjust seasoning if necessary.
Serve over mashed potatoes or egg noodles and garnish with chopped parsley, if desired.
Nothing spectacular just fresh vegetables and lean meat and the time and love in putting it all together. This is what families miss today a cosy sit down dinner together a wonderful time to exchange ideas, news or even argue. The good old days had their good points too !
Nothing spectacular just fresh vegetables and lean meat and the time and love in putting it all together. This is what families miss today a cosy sit down dinner together a wonderful time to exchange ideas, news or even argue. The good old days had their good points too !
Sounds simple but yummy!