6 Week Makeover Hearty Beef Stew (Low Fat , Low Sodium)

• 2 lbs lean beef, cut in 1-inch cubes (chicken or turkey)
• 1 onion, chopped
• 3 fresh garlic cloves, minced
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1 teaspoon basil
• 1 bay leaf
• 1 teaspoon black pepper, freshly ground
• 4 cups water
• 1 cup red wine
• 1 cup celery, chopped
• 4 cups potatoes, chopped
• 2 cups carrots, chopped
• 8 ounces mushrooms, chopped

1. In a dutch oven or large pot, sear beef over medium high heat, stirring to brown all sides.
2. Add onion and garlic plus 1 tbsp of water and continue cooking until onion is translucent and softened.
3. Add spices, stirring quickly to coat for 1 minute.
4. Add water, wine and 2 cups potatoes.
5. Bring to a boil.
6. Reduce heat to low.
7. Simmer uncovered 3-4 hours, stirring occasionally, until potatoes begin to break down and dissolve, thickening broth.
8. Add remaining potatoes and additional veggies, as well as additional 1-2 cups water if necessary.
9. Return to boil and cook over low heat for another hour, or until vegetables are tender.
10. Tip: To cut 3 hours of time, after adding the wine and water, add all vegetables including 2 cups of potatoes, replace 2 cups of potatoes for 1/2-1 cup of leftover mashed potatoes and add it as well (this will thicken the stew).
11. Just cook for another hour until veggies are tender.

lean beef, onion, garlic, thyme, oregano, marjoram, basil, bay leaf, black pepper, water, red wine, celery, potatoes, carrots, mushrooms

Taken from www.food.com/recipe/6-week-makeover-hearty-beef-stew-low-fat-low-sodium-263879 (may not work)