medium flame. Add meat to skillet and brown evenly on all
sides, for approximately twelve minutes. Remove from
skillet.
Add the remaining 2 tablespoons of oil, onion, and garlic to
pan. Sauté for five minutes. Toss in carrots, celery, and
squash and sauté for five additional minutes.
Return beef to skillet. Pour in broth. Bring to a boil, then
cover and reduce heat to low. Add bay leaf, rosemary, and
oregano. Cover and simmer for thirty minutes. Sprinkle with
black pepper.