Burgundy Beef Stew(Low Calorie)

• 1 1/2 lb. lean boneless round steak
• vegetable cooking spray
• 1 tsp. vegetable oil
• 1/2 tsp. dried whole thyme
• 2 large cloves garlic, minced
• 3 c. Burgundy wine
• 1/4 c. no added salt tomato paste
• 2 bay leaves
• 2 (13 3/4 oz.) cans no added salt beef broth
• 1/2 c. plus 3 Tbsp. water, divided
• 1 1/2 lb. red potatoes, quartered
• 1/2 lb. fresh mushrooms, quartered
• 6 medium carrots, cut into 1-inch pieces
• 2 small onions, quartered
• 3 Tbsp. cornstarch
• 1/4 c. chopped fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Trim fat from steak and cut steak into 1-inch pieces.
2. Add steak to spray coated pan and cook until browned.
3. In a Dutch oven, add cooking spray, steak, thyme and garlic; cook 1 minute, stirring constantly.
4. Stir in wine, tomato paste and bay leaves; bring to a boil.
5. Cover and reduce heat and simmer 1 1/2 hours or until steak is tender.
6. Add beef broth, 1/2 cup water and next 4 ingredients; bring to a boil.
7. Cover, reduce heat and simmer for 40 minutes or until vegetables are tender.
8. Remove and discard bay leaves.
9. Combine cornstarch and 3 tablespoons water; stir well. Add to stew and stir well.
10. Cook over medium heat until thick and bubbly, stirring constantly.
11. Stir in parsley, salt and pepper. Yield:
12. 2 1/2 quarts.

lean, vegetable cooking spray, vegetable oil, thyme, garlic, burgundy wine, tomato paste, bay leaves, salt beef broth, water, red potatoes, fresh mushrooms, carrots, onions, cornstarch, fresh parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=970638 (may not work)