1 1/2 pounds lean beef stew meat
1 tablespoon vegetable oil
1 small onion, minced
3 cloves garlic, minced
2 (3 ounce) cans diced celery
2 teaspoons dried dill weed
3 tablespoons seasoned salt
3 tablespoons paprika
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 cups beef broth
1 (16 ounce) can beef stew meat
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped celery
1 cup diced onion
1 cup diced green bell pepper
1 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
1 cup diced celery
1 cup diced green bell pepper
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried sage
1 teaspoon dried oregano
1 cup baby carrots, peeled and cut into 1/2 inch wedges
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in medium saucepan over medium heat. Add beef and saute until no longer pink, about 5 minutes. Transfer beef into a 1 quart casserole dish, leaving a 1/2 inch border.
Bake uncovered for 20 minutes, or until beef is no longer pink.
Remove meat from oven and place in a large bowl. In a separate bowl, combine carrots, onions, green bell pepper, parsley, Worcestershire sauce and celery. Pour beef mixture into beef casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes, or until vegetables are tender.