2 teaspoons olive oil
2 lbs 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 potatoes (1 1/2 lbs.)
2 cups sliced carrots
1/4 cup pinot noir or other spicy dry red wine [ I didn't use this at all.]
2 teaspoons chopped fresh thyme
1 (16 oz) package frozen pearl onions
1 (28 oz) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
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 T 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.
Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley).