Reduced Sodium Beef Stew

• 2 Tbsp. oil
• 1 1/2 lb. beef for stew, cut into 1 1/2-inch cubes
• 1 large onion, diced
• 1 large celery stalk with leaves, diced
• 1 clove garlic, minced
• 4 medium tomatoes, diced
• 1/2 c. dry red wine
• 2 Tbsp. minced parsley
• 1 Tbsp. brown sugar
• 1 tsp. grated lemon peel
• 1/2 tsp. Italian seasoning
• 1/4 tsp. fennel seed
• 3 medium potatoes, cubed
• 1 lb. bag carrots, diced

1. In 5-quart Dutch oven, over medium heat in hot oil, cook beef 1/2 at a time until browned on all sides.
2. In same Dutch oven over medium heat in drippings (remove meat after browning) cook onion, celery and garlic until browned, stirring occasionally.
3. Stir in tomatoes and next 7 ingredients.
4. Return meat to Dutch oven heat to boiling.
5. Reduce heat to low, cover and simmer 1 hour stirring occasionally.
6. Add potatoes and carrots, cook 30 minutes longer or until meat and vegetables are tender, stirring occasionally.
7. Makes 6 servings 105 mg. sodium per serving.

oil, beef for stew, onion, celery, clove garlic, tomatoes, red wine, parsley, brown sugar, italian seasoning, fennel seed, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353181 (may not work)