1 1/2 lbs stew meat (i use half beef and half pork) |
1/4 cup extra virgin olive oil |
1 (10 1/4 ounce) can tomato soup |
1 (14 ounce) can chicken broth (or water) |
4 carrots, coarsely chopped |
4 large potatoes, peeled and cut into chunks |
4 stalks celery, coarsely chopped |
4 onions (half coarsely chopped, half diced) |
2 teaspoons kosher salt |
1 teaspoon fresh ground pepper |
1/3 cup fresh parsley (chopped fine) |
1 (12 ounce) can beer or 1 (12 ounce) can ale |
2 bay leaves |