Hungarian Goulash

INGREDIENTS:

3 garlic cloves, minced

½ medium yellow onion, thinly sliced

1 lb beef chuck, 1-2-inch cubes

1 c beef stock

16 oz tomato sauce

16 oz tomatoes, diced

1 c whole wheat elbows, uncooked

4 celery stalks, rinsed and coarsely chopped

2 large carrots, peeled and coarsely chopped

2 bay leaves

1 tbsp fennel seeds

1 tbsp olive oil

2 tbsp paprika

2 tbsp oregano

½ tsp salt

¼ tsp pepper

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DIRECTIONS:

1.    Place olive oil in a large pot over medium-high heat for about 1 minute, uncovered, until the oil shimmers.
2.    Add the onion, garlic, salt, and pepper to the pot and stir frequently, uncovered, until the onions become translucent, about 5 minutes.
3.    Put the beef in the pot and stir occasionally with the other already added ingredients until the beef just becomes completely brown, about 8 minutes.
4.    Drain fat.
5.    Return the pot back to the stove.  
6.    Add beef stock, tomato sauce, tomatoes, seeds, paprika, and oregano to the pot, then stir until everything is well combined.  
7.    Wait for the stew to boil.  This will take about 3 minutes.
8.    Add elbows, celery, carrots, and bay leaves to the pot, and then stir until everything is well combined. 
9.    Let the pot simmer on medium heat, covered for about 20 minutes, then turn off the stove.
10.  Take out the bay leaves from the pot and throw them away.