Beef Stew

This stew keeps well, and if you make it ahead of time, it's also a great meal to have at the office or on the go!

INGREDIENTS

2 lb Chuck Steak, cut into 1-inch cubes
¼ cup all purpose flour
2 tbsp olive oil
2 cloves crushed garlic
1 large onion, diced
3 stalks of celery, sliced
3 medium carrots, sliced
1 cup beef broth
1 can (28 oz) diced plum tomatoes
2 tbsp each of Worchestershire sauce and Balsamic vinegar
1 tsp dried thyme
1 bay leaf
½ tsp salt
½ tsp pepper
½ lb fresh sliced mushrooms

DIRECTIONS

1) Roll the beef in flour to coat well.
2) Heat the olive oil in a large pot and brown beef on all sides. Remove beef from the pot.
3) Add garlic and onion to the pot, adding more oil if necessary. Cook 5 minutes. Add the chopped celery and carrots and continue cooking for another 5 minutes.
4) Return the beef to the pan, along with the remaining ingredients.
5) Cover, simmer for 1 ½ to 2 hours (or longer if required) until meat is tender.

Makes 8 servings. Count 1 serving of stew as 3 proteins and 1 restricted vegetable.