Chunky Beef Stew

Ingredients 1 onion, chopped 0.5-1kg round steak, cut into 1-inch chunks 2 1/2 cups low sodium beef stock/broth 2 medium potatoes, peeled and cut into 1-inch chunks 2 sweet potatoes peeled and cut into 1-inch chunks 0.5kg baby carrots (or about 5 medium, peeled and cut to size of baby carrots) 2 celery stalks, diced 1/4 cup tomato paste 1/2 tsp ground black pepper 2 Tbsp Worcestershire sauce 1 bay leaf 1/4 cup red wine (optional)

Directions 1. Prep all vegetables and beef before starting. 2. Lightly coat a large pan with cooking spray, or brush with some vegetable oil. Place over medium high heat. Add beef chunks, and saute until browned on all sides, about 5 minutes. Brown in batches if required. 3. Add browned beef to slow cooker bowl. 4. Add beef stock, onion, potato and sweet potato chunks, carrots, celery, tomato paste, black pepper and Worcestershir sauce and red wine. Stir to mix, then add bay leaf. 5. Cover and cook on low 4-6hrs. 6. Remove bay leaf with a spoon and discard before serving

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