Beef Stew

BEEF STEW

1 1/2 lbs stew meat, brown beef in 2 Tblsp. olive oil
3-4 potatoes, scrubbed and diced into chunks
1/2- 3/4 cup matchstix carrots
3-4 asparagus chopped
1 onion chopped
2 garlic cloves, minced or grated
1 28 oz can italian chopped tomatoes w/herbs & olive oil
1 can beef broth
1/2 cup chicken broth
3-4 sprigs of thyme
and here's where it might get tricky because I didn't measure
splash of worcestershire sauce
splash of red wine vinegar
1 tsp paprika
salt and pepper
1/2 cup fresh parsley chopped

Preheat oven to 375. After browning beef use a slotted spoon to transfer to dutch oven (I use a cast iron). Then put in all other ingredients except fresh parsley, stir til mixed then place in oven for 1 1/2 to 1 hr 45 minutes. Check and stir a couple of times. Done when potatoes are tender but not falling apart. After removing from oven stir in parsley. May also garnish with fresh parsley. Serve with cornbread.