Hearty Beef And Tomato Stew

• 2 teaspoons olive oil
• 2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
• 1 cup finely chopped onion (about 1 medium)
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 cups fat-free, less-sodium beef broth
• 4 cups cubed red potato (1 1/2 pounds)
• 2 cups sliced carrot
• 3/4 cup pinot noir or other spicy dry red wine
• 2 teaspoons chopped fresh thyme
• 1 (16-ounce) package frozen pearl onions
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 rosemary sprig
• 1 bay leaf
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley

1. Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; saute 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
2. Lycopene count: 11 milligrams per serving.

olive oil, sirloin steak, onion, garlic, tomato paste, beef broth, cubed red potato, carrot, red wine, thyme, onions, tomatoes, rosemary, bay leaf, salt, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/hearty-beef-tomato-stew (may not work)