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Chunky Beef Stew

[hidepost=1] Servings:  4 Ingredients: 1 onion, chopped 4 portions top round steak, cut into 1-inch chunks (about1 lb) 2 ½ cups low-fat, reduced-sodium beef broth 4 portions potatoes, peeled and cut into 1-inch chunks 1 lb baby carrots 1 celery stalks, sliced ¼ cup tomato paste ½ tsp ground black pepper 2 Tbsp Worcestershire sauce 1 bay leaf ¼ cup red wine (optional) 2 Tbsp fresh parsley, chopped Lightly coat a large pot with cooking spray and place over medium-high heat.  Add onions and sauté until tender, about 5 minutes.  Add beef chunks and sauté until browned on all sides, about 6 minutes.  Add beef broth, potato chunks, carrots, celery, tomato paste, black pepper, Worcestershire sauce, bay leaf and red wine.  Bring to a boil over high heat.  Reduce the heat to low.  Cover and simmer, stirring occasionally, until the meat is tender, about 1 ½ hours.  Remove bay leaf with a spoon or tongs and discard.  Spoon beef stew into bowls, dividing it into 4 portions.  Sprinkle with parsley and serve. [/hidepost]