Ingredients
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1/2 teaspoon pepper
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2 stalks celery
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2 medium garlic cloves, minced
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2 medium carrots
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20 ounces lean top round roast
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1 cup green beans
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2 medium potatoes, without skin
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2 cups low sodium beef broth
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3/4 medium onion
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1 tablespoon Worcestershire sauce
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nonstick cooking spray
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1/2 lb mushroom, sliced
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28 ounces low-sodium tomatoes
Instructions
- Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
- Cut roast into 1 1/2 inch cubes.
- Season with the pepper.
- add to pot and brown for 4 - 5 minutes.
- Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
- Bring to boil.
- Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
- Cover and simmer until tender about 45 minutes.
- Dice peeled potatoes and add to pot.
- Add more water if needed.
- Simmer until tender, about 45 minutes.