Chunky Beef Stew

A yummy, quick, healthy meal. The whole family enjoys it! :)

1 onion, chopped

4 Portions top round steak, cut into 1 inch chunks (About 1 lb)

2 1/2 cups Beef Broth (I use 2 1/2 cups water w/ 3 bullion cubes)

4 portions potatoes, peeled and cut into 1-inch chunks

1 lb. Baby carrots (I cut mine in half)

2 celery stalks, sliced

1/4 cup Tomato Paste

1/2 tsp ground black pepper

2 Tbsp Worcestershire sauce

1 bay leaf

1/4 cup red wine (optional- I opt out.)

2 Tbsp parsley, chopped

Directions

1. Lightly coat a large pot with cooking spray and place over medium-high heat. Add onions and saute until tender, about 5 minutes.

2. Add beef chunks and saute until browned on all sides, about 6 minutes

3. Add beef broth, potato chunks, carrots, celery, tomato paste, black pepper, Worcestershire sauce, bay leaf and wine. Bring to a boil over high heat.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, about 1 1/2 hours. Remove bay leaf and discard.

5. Spoon beef stew into bowls, dividing it into 4 portions. Sprinkle with parsley, serve and enjoy!