Citrus Beef Stew

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1 cup onion, finely chopped

1 cup carrots, finely chopped

1 cup celery, finely chopped

2 tablespoons tomato paste

1 cup nonfat beef broth

1/4 cup fresh Italian parsley, chopped

1/2 cup red wine

1/2 cup orange juice

3 strips orange zest

1 1/2 pounds beef chuck, cut into 1 1/2-inch cubes

1 cup butternut squash, cut into 1 1/2-inch cubes

1 cup new potatoes, quartered

1 cup green beans, trimmed

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 bay leaf

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