Quick Beef Stew-Elisa

1 medium onion, diced
2 long stalks celery
2 long carrots, peeled and sliced
2 large russet potatoes, peeled and diced
1 T olive oil
2 T tomato paste
1 can Beef chunks, with liquid
2-3 T Better than Boullion-Beef flavor
3 Quarts water?
Salt and Pepper to taste
2 bay leaves
1 1/2 tsp dried rosemary, crushed in your hand

In a large pot, add all ingredients except onion and oil. Bring to a boil.
Meanwhile, saute onion in olive oil until translucent (about 5-7 minutes). Scrape onion into the stew pot. Ladle out 1/2 cup of the broth and put into the saute pan and let simmer for 2 minutes, scraping up the bottom of the pan while simmering. Pour the broth back into the stew pot. Simmer soup until potatoes are soft.
Serve with cornbread.