In a large dutch oven, heat oil on medium heat. brown the beef, stirring occasionally. Transfer browned beef to a plate.
Add celery, onion, and carrots to Dutch oven and cook until onion is softened.
Return beef to the pot. Stir in broth and tomatoes, Worcheshire sauce and herbs. Bring to a boil, then reduce heat, cover and simmer for an hour and a half.
Add potatoes and rutabaga. Simmer gently for 20 minutes; add squash and green beans and simmer for 15 minutes more. Thicken the sauce if you wish by using a tablespoon of cornstarch dissolved in 1/4 cup water. If so, cook stew for a further 3-5 minutes.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 180 (67%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 60.4mg||19 %|
|Sodium 102.5mg||4 %|
|Potassium 440mg||12 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.2g|
|Protein 15.4g||22 %|
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Calories per serving: 268
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