Burgundy Beef Stew

• 2 cups water
• 1 6-ounce can no-salt-added tomato paste
• 1 1-ounce package dried onion soup mix
• 2 tablespoons dry red wine (regular or nonalcoholic) (optional)
• 2 teaspoons dried oregano, crumbled
• 1 1/2 teaspoons soy sauce (lowest sodium available)
• 1/2 teaspoon sugar
• Cooking spray
• 1 pound boneless sirloin steak, all visible fat discarded, cut into 1-inch pieces
• 1 16-ounce package frozen stew vegetables
• 2 cups chopped green bell peppers
• 1 10-ounce package frozen cut green beans
• Pepper to taste

1. In a medium bowl, whisk together the water, tomato paste, soup mix, wine, oregano, soy sauce, and sugar.
2. Lightly spray a Dutch oven with cooking spray.
3. Heat over high heat until very hot.
4. Brown the steak for 2 to 3 minutes, stirring frequently.
5. Stir in the stew vegetables, bell peppers, green beans, and tomato paste mixture.
6. Bring to a boil.
7. Reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
8. Remove from the heat.
9. Cut the potatoes from the stew vegetables in half.
10. Stir the stew.
11. Sprinkle with the pepper.
12. Let stand, covered, for 10 minutes so the flavors blend.
13. Ask your butcher to trim and cut the steak while you finish shopping.
14. (Per Serving)
15. Calories: 209
16. Total Fat: 3.5g
17. Saturated: 1.5g
18. Trans: 0.0g
19. Polyunsaturated: 0.0g
20. Monounsaturated: 1.5g
21. Cholesterol: 40mg
22. Sodium: 495mg
23. Carbohydrates: 23g
24. Fiber: 3g
25. Sugars: 8g
26. Protein: 20g
27. Dietary Exchanges
28. 1 Starch
29. 2 Vegetable
30. 2 1/2 Very Lean Meat

water, nosalt, onion soup, red wine, oregano, soy sauce, sugar, cooking spray, sirloin steak, vegetables, green bell peppers, beans, pepper

Taken from www.epicurious.com/recipes/food/views/burgundy-beef-stew-375749 (may not work)