Ingredients:

• 4 TBLS Laura Lynn Oil
• Beef Stew
• 1 Onion, chopped
• Laura Lynn Salt
• 1 can Laura Lynn Sliced Carrots
• 1 can Laura Lynn Cut Green Beans
• 1 can Laura Lynn Potatoes (Dice well)
• 1 can Laura Lynn Whole Kernel Corn
• 2 cans 14.5 oz Laura Lynn Diced Tomatoes
• 4 cans Laura Lynn Chicken or Beef Broth
• ¼ cup freshly chopped parsley leaves
• 1-2 teaspoons freshly squeezed lemon juice
• Laura Lynn Salt and Pepper to taste

Directions:

Heat the olive oil in large heavy bottomed stockpot over medium-low heat. Place small amount of beef stew at a time in stockpot with pinch of salt and pepper and brown on all sides. Remove meat from pot and add the onions and a pinch of salt and sweat until they begin to soften and become translucent, approximately 7-8 minutes. Do not drain the vegetables. Add the stew meat along with the vegetables and broth. Bring to a simmer, cover and cook for approximately 25-30 minutes. Check stew meat to make sure it is tender and remove from heat. Add lemon juice, parsley and season to taste with salt and pepper. Serve immediately.