Lentil Soup with Beef

foodnetwork.com

Lezlae

2 tablespoons olive oil

1 ½ pounds boneless beef chuck, cut into 1-inch cubes

Salt and freshly ground black pepper

3 large celery stalks, chopped

2 large carrots, peeled and chopped

1 large onion, chopped

6 garlic cloves, chopped

1 ½ teaspoons chopped fresh rosemary leaves

1 ½ teaspoons dried oregano

Six 14-ounce cans beef broth

One 28-ounce can diced tomatoes in juice

2 cups (about 11 ounces) lentils, rinsed

⅓ cup chopped fresh Italian parsley leaves

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