Ingredients
- 1 onion, chopped
- 1 lb. top round steak, cut into 1-inch chunks
- 2 1/2 c. low-fat, reduced-sodium beef broth
- 4 fist-sized potatoes, peeled and cut into 1-inch chunks
- 1 lb. baby carrots
- 2 celery stalks, sliced
- 1/4 c. tomato paste
- 1/2 tsp. ground black pepper
- 2 Tbsp. Worcestershire sauce
- 1 bay leaf
- 1/4 c. red wine (optional)
- 2 Tbsp. fresh parsley, chopped (optional)
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Cooking Instructions
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1.
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Lightly coat the bottom of a large pot with cooking spray. Saute the onions in this pan over medium-high heat until tender, about 5 minutes.
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2.
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Add the beef chunks to the pot and saute until browned on all sides, about 6 minutes.
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3.
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Add the beef broth, potato chunks, carrots, celery, tomato paste, black pepper, Worcestershire sauce, bay leaf and red wine. Bring to a boil over high heat.
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4.
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Reduce the heat to low. Cover and simmer, stirring occassionally, until the meat is tender, about 1 1/2 hours.
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5.
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Remove the bay leaf and discard it. Spoon each portion (1/4 of the total stew) into each bowl. Sprinkle with parsley if desired.
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