Oregano and Red Wine Beef Stew

Preheat the oven to 375 degrees F.

Add the tomatoes to a roaster pan.

Cut the larger sized carrots in half. Otherwise, if the carrots are smaller you can just leave them whole. Add the carrots to the roaster pan.

Cut the celery, and onions into fairly large pieces (about 1 ½ inch pieces). Add to the pan.

Cut the potatoes into fairly large pieces (about 2 inch pieces) and add to the pan.

Next, cut each green bean into 3 or 4 pieces depending on the length of the green beans. Or, you can use a can of green beans instead. Add to the pan (if using canned green beans, drain out the liquid before adding the green beans to the pan).

Dice the garlic. Then cut the jalapeno in half lengthwise and cut it in thinly sliced pieces. If you like more heat, leave the seeds in. Add the garlic and jalapeno to the pan.

Next, pour all of the beef stock and wine into the roaster pan.

Then add the dried herbs and spices.

Stir the ingredients in the roaster pan together and set aside to marinate while you cook the beef stew meat.

Heat a skillet on medium heat and add the olive oil.

Add the beef and a few dashes of pepper. Cook the beef just long enough so that it browns a bit on each side.

Next, add the beef into the roaster pan (including the olive oil and meat juices that may still be in the skillet). If you prefer more liquid in your stew just stir in a bit of water.

Cover the roaster pan with a lid and bake in the preheated oven for about 2 hours or until the meat becomes so tender you could cut it with a spoon.

After adding the stew to your serving bowls, garnish with some grated parmesan cheese.