INGREDIENTS
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2 pounds beef chuck, trimmed, cut into 1-inch pieces
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2 tablespoon vegetable oil
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1 onion, medium diced
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3 medium carrots, sliced ¼-inch thick
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3 celery stalks, sliced ¼-inch thick
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1 (28-ounce) can crushed tomatoes
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1 (28-ounce) can diced tomatoes in their juice
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1 cup beef broth
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3 garlic cloves, peeled
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6 tablespoons sour cream
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¼ cup chopped fresh parsley
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salt and pepper to taste