Source: dLife

Marinated beef simmered with vegetables make this a great stew.

Servings

1 lb extra lean top round steak , trimmed of fat and cut into bite-size pieces
2 tbsp Worcestershire sauce
14 oz low sodium beef bouillon
14 oz canned unsalted diced tomatoes , undrained
1 tbsp horseradish sauce
2 medium garlic cloves , minced
1 tsp chili powder
0.5 tsp salt
0.25 tsp black pepper
2 cup red skinned potatoes , scrubbed and cubed
1 large onion , coarsely chopped
1 cup baby carrots , halved if large
2 medium celery stalks , sliced
1 tbsp fresh oregano

1 In large resealable plastic bag, place beef and Worcestershire sauce. Turn to coat. Marinate in refrigerator 2 to 4 hours.
2 Coat large saucepan or stew pot with cooking spray and heat over medium-high. Remove beef from marinade and add to pan, cooking and turning until well browned on all sides, about 5 minutes.
3 Reduce heat to low and stir in broth, tomatoes, horseradish, garlic, chili powder, salt, pepper, and any leftover marinade.
4 Cover and cook for 1 hour and 45 minutes.
5 Add potatoes, onion, carrots, celery, and oregano. Cook, covered, until vegetables are tender, about 1 hour more.
6 If the liquid in the pan is to thin, raise the heat to medium-high and boil until the liquid thickens.