The secret is in using some fresh tomatoes.
They brighten the taste of this beef stew
and really make the tomato flavor shine.
2 tablespoons olive oil
1 pound beef chuck stew meat
1 onion, peeled and sliced
2 celery stalks, chopped
2 garlic cloves, peeled and minced
1 can crushed tomatoes
6 fresh Roma tomatoes
2 cups water
Italian seasonings and salt
In a soup pot place olive oil,
chopped onions, garlic and celery.
Add in the beef, tomatoes and water.
Season with Italian dried herbs to taste.
Simmer two hours until beef is tender.
Serve with grated cheese.