A hearty beef stew made with fire-roasted tomatoes, vegetables, and herbs, slowly simmered for deep flavor.

1 pound beef stew meat, cut into bite-size cubes

2 tablespoons olive oil, divided

2 medium onions, chopped

4 garlic cloves, minced

4 celery stalks, cut into ½-inch pieces

6 carrots, peeled and cut into ½-inch pieces

1 (14-ounce) can fire-roasted tomatoes

4 cups beef broth

2 fresh rosemary sprigs

2 bay leaves

1 teaspoon smoked paprika

Salt and black pepper, to taste

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1. Heat 1 tablespoon olive oil in a large pot over high heat. Brown beef in batches and set aside.

2. Reduce heat to medium, add remaining olive oil, and cook onions until softened.

3. Add garlic, celery, and carrots; cook until vegetables begin to soften.

4. Return beef to pot and add tomatoes, broth, rosemary, bay leaves, and paprika.

5. Bring to a gentle boil, then reduce heat and simmer covered for 1½ to 2 hours.

6. Remove herbs, season with salt and pepper, and serve hot.

This stew tastes even better the next day and freezes well for future meals.