Ingredients
1 onion, chopped
1 lb top round steak, cut into 1-inch chunks
2 1/2 cups low fat, low sodium beef broth
2 medium potatoes, peeled and cut into 1-inch chunks
2 sweet potatoes (5″ long), peeled and cut into 1-inch chunks
1 lb baby carrots (or about 5 medium, peeled and cut to size of baby carrots)
2 celery stalks, diced
1/4 cup tomato paste
1/2 tsp ground black pepper
2 Tbsp Worcestershire sauce
1 bay leaf
1/4 cup red wine (optional)
Instructions
Prep all vegetables and beef before starting.
Lightly coat a large pot with cooking spray, or brush with some vegetable oil. Place over medium high heat. Add onions and saute until tender, about 5 minutes.
Add beef chunks, and saute until browned on all sides, about 5 minutes.
Add beef broth, potato and sweet potato chunks, carrots, celery, tomato paste, black pepper and Worcestershire sauce and red wine. Stir until blended, then add bay leaf. Bring to a boil.
Reduce heat to low. Cover and simmer, stirring occasionally, until the meat is tender, about 1 1/2 hours. Remove bay leaf with a spoon and discard.
Spoon stew into bowls, dividing into 4 portions. Sprinkle with parsley if desired.
Source : allrecipes.com