Beef and Vegetable Stew

(makes 4 servings)

Ingredients:

• 1 Tbsp. olive oil
• 12 oz. top round beef, cut into 1-inch cubes
• 8 shallots, minced
• 1 onion, cut into wedges
• 2 cloves garlic, minced
• ½ cup red wine or beef broth
• 2 cups baby carrots
• 1 potato, cut into 1-inch chunks
• ½ cup cremini mushrooms, halved
• 1½ tsp. dried basil
• 1½ tsp. dried oregano add to shopping list
• 3 cups low-sodium beef broth
• ½ tsp. salt
• 2 cups water

Preparation:

• In large-size Dutch over medium-high heat, heat oil, add beef and cook, turning often, until browned, 5 minutes. Remove to bowl.
• Reduce heat to medium and add shallots, onion, and garlic. Cook, stirring occasionally, 5 minutes, or until browned.
• Add wine and cook 2 minutes, stirring to loosen browned bits. Add reserved beef, carrots, potato, mushrooms, basil, oregano, broth, salt, and water. Bring to a boil. Reduce heat and simmer 45 minutes, or until potato and carrots are tender.

Make 4 Servings:

Weight loss recipes Amount Per Serving : 263 Calories, 23 g Protein, 20 g Carbohydrates, 3 g Dietary Fiber, 8 g Fat, 2 g Saturated Fat, 464 mg Sodium