Sunday, January 13, 2008

Hearty Beef and Tomato Stew

2 tsp olive oil
2 pounds sirloin steak, trimmed and cut into 1/2 inch cubes
1 cup finely chopped onion
3 garlic cloves, minced
1 tbsp tomato paste
3 cups beef broth
4 cups cubed red potatoes
2 cups sliced carrots
3/4 cup red wine
2 tsp fresh chopped thyme
1 (16 oz) pkg frozen pearl onions
1 (28 oz) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 tsp salt
3/4 tsp freshly ground black pepper

Heat oil in a large dutch oven over medium high heat. Add beef and cook 5 minutes or until browned, stirring frequently. Remove been from pan, reserving 1 tablespoon drippings in pan. Add onion and garlic to pan and saute 2 minutes, or until onion begins to brown. Add tomato paste and cook 1 minute, stirring continuously. Add broth and bring to a boil. Return meat to pan. Add remaining ingredients and bring to a simmer. Cover and cook 1 hour 15 minutes, or until vegetables are tender, stirring occassionally. Discard rosemary and bay leaf. Stir in salt and pepper.

Makes 8 servings.

329 calories, 7.5 grams of fat, 4 grams fiber