1 can (14 ounce) diced tomatoes with no salt added
4 cups low-sodium beef stock
1 Tblsp Thai chili sauce (optional, or to taste)
Canola cooking spray
Spray a large, heavy saucepan with cooking spray. Add cubed beef to sear. Remove meat from the saucepan and set aside.
Add carrots and onions to the saucepan; cook for 1– 2 minutes. Add celery to the mixture; continue to cook for an additional 3 minutes. When sweating vegetables, the heat should be low to moderate, try to avoid letting the vegetables to turn light brown.
Add tomatoes to the pot. Slowly add the stock. Bring to boil and then reduce to a simmer. Simmer for 15 minutes.
Add Thai hot sauce and beef to mixture; continue to cook for about 3 minutes.