Classic Beef Stew

Ingredients

• 1 tablespoon olive or canola oil
• 2 pounds eye of round roast
• 2 cups sliced onions
• 4 cloves garlic (chopped)
• 1 green bell pepper (sliced)
• 4 large celery stalks (cut into 2-inch pieces)
• 8 medium carrots
• 4 large baking potatoes (about 2 pounds cut into eighths)
• 1 28- ounce can whole tomatoes
• 1 15- ounce can tomato sauce
• 1 tablespoon soy sauce or wheat-free tamari
• 1 teaspoon Worcestershire sauce
• 1 cup fat-free beef stock (double strength)
• 1 tablespoon dried basil
• Salt and pepper (to taste)

Instructions

1. 1

   Preheat your oven to 350°F.

2. 2

   Heat the oil in a large skillet over medium-high heat. Sear the meat cubes until browned on all sides.

3. 3

   In a separate bowl, combine the canned tomatoes, tomato sauce, soy sauce, Worcestershire sauce, beef stock, basil, salt and pepper. Mix thoroughly.

4. 4

   Place the meat and vegetables in a roasting pan, and pour the tomato mixture over top.

5. 5

   Cover and bake for 45 minutes. Reduce the heat to 250°F and bake for 2 hours or until meat is very tender to the fork. Baste occasionally.