Beef Stew

Ingredients:

1 1/2 pounds beef for stew, cut to make 1-inch pieces
1/3 cup all purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1" thick

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 110 minutes

Preparation:Toss the beef with flour. Heat the oil in a heavy large saucepan or Dutch oven over medium-high heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally. Add the tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce the heat to low and cover. Simmer for 45 minutes or until the beef is barely tender. Add the potatoes and carrots; return to a boil. Reduce heatand cover. Simmer for 45 minutes or until the beef and vegetables are tender.

Servings: 8

Nutritional Information Per Serving: 262 calories; 9 g fat; 51 mg cholesterol; 562 mg sodium; 23 g carbohydrate; 2 g fiber; 22 g protein.