Beef Stew

Yield: 4 serving

8 cups cold water
3 lbs. beef shanks
salt as needed
4 small boiling potatoes
4 whole fresh celery leaves
2 Tbsps. extra virgin olive oil
1 medium onion, cut into julienne strips
1 medium carrot, peeled, coarsely grated
1 medium green bell pepper, coarsely
chopped
4 cloves garlic, finely chopped
½ tsp. dried oregano

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