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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless beef chuck, cut into 1/2-inch dice
• 1/4 teaspoon kosher salt
• 1 large onion, finely diced
• 4 slender carrots, sliced, or 1 large carrot, finely diced
• 2 celery ribs, halved lengthwise and thinly sliced crosswise, plus extra ribs for garnish
• 3 garlic cloves, chopped
• 1 quart beef broth
• One 14.5-ounce can crushed tomatoes
• 1 medium baking potato (7 ounces), peeled and cut into 1/2-inch dice
• 6 ounces green beans, cut into 3/4-inch lengths
• One 15-ounce can white beans, such as cannellini or navy beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 3 tablespoons finely chopped parsley, for garnish
• Prepared horseradish, lemon wedges and red hot sauce, for serving

Description

Rachael Ray Magazine