Chunky Beef Stew Recipe

4 portions top round steak, cut into 1" chunks (about 1 lb.)

2 cans (14oz each) low-fat reduced sodium beef broth

4 portions potatoes, peeledand cut into 1" chunks

1 lb baby carrots

2 celery stalks, sliced

2 TBSP. tomato paste

1/4 cup red wine

2 TBSP. fresh parsely, chopped

Lightly coat a large pot with cooking spray and place over med-high heat. Add onions and saute until tender.

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

Add beef broth, potato chunks, carrots, celery, tomato, paste, and red wine. Bring to a boil over high heat.

Reduce heat to low. Cover and simmer until the meat is tender, about 1 1/2 hours.

Ladle stew into bowls, dividing it into 4 portions. Sprinkle with parsley.