Sauté beef, in batches, in hot oil in a Dutch oven over medium-high heat until brown. Add celery ribs and next 3 ingredients; sauté 5 minutes or until vegetables are tender.
Stir in beef broth and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes. Cover and simmer 30 more minutes or until rice is tender. Discard bay leaf before serving.
This was good, easy to prepare, and hearty. The only change I made was using regular white rice instead of wild (it's what I had on hand). Not the most fabulous dish I've ever had, but a good, solid recipe.
