CHUNKY BEEF STEW

I've never made beef stew before, but I've always wanted to give it a whirl.  Plus, it's already dairy and soy free... what could be better?

I modified a recipe and made it a little more tomato-y.  Oh my goodness, it's delicious.  It's also really stinkin' healthy if you're into that.  :)

CHUNKY BEEF STEW

1 lb stew beef
1 lb yukon gold potatoes, halved (or quartered, if you want less chunky!)
1 package (9 oz) frozen cut green beans
4 large carrots, peeled and cut to match the size of the potatoes
1 onion, cut into small wedges
1 can beef broth
1 T Worcestershire sauce
1 1/2 tsp dried Italian seasoning
1/4 tsp pepper
2 15oz cans tomato sauce

Cook stew beef over medium-high heat in a lightly [canola] oiled 4-quart pot.  Stir frequently; cook for 5 minutes.  Remove from pot and set aside.

Add potatoes, beans, carrots, onion, broth, Worcestershire sauce, Italian seasoning, and pepper to the pot.  Bring to a boil.  Reduce heat and simmer covered for about 15 minutes, or until veggies are tender.

Add tomato sauce and beef to pot.  Return to a boil.  Reduce heat and simmer covered for about 10 minutes.  

Serve with crusty bread or crackers.  Delish!