Beef and Tomato Stew

This stew has all of the warmth and comfort that you are looking for in a winter dish.

(modification of original recipe from Cooking Light)

Serves 8 (1 ½ cups stew and 1 tablespoon parsley per serving)

• 2 teaspoons olive oil
• 2 pounds sirloin steak, trimmed and cut into ½” – ¾” cubes
• 1 cup chopped onion (~ 1 medium onion)
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 ½ cups fat-free, less sodium beef broth
• 4 cups cubed red potato, unpeeled (~ 1 ½ pounds)
• 2 cups sliced carrot, ¼” thick
• ¾ cup Pinot Noir or other spicy dry red wine
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 bay leaf
• 1 (16 ounce) package frozen pearl onions, unthawed
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ½ cup chopped fresh parsley (garnish)

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 tablespoon of drippings in pan (discard the rest). Add onion and garlic to pan; sauté 2 minutes or until onions begin 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 tomatoes); bring to a boil. Cover and reduce heat to simmer for 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf. Stir in salt and pepper. Top with parsley.

Nutritional Info/Serving: Calories 329, Fat 8 g, Protein 31 g, Carbs 33 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 Yellow, 0.5 Green, 0.5 Purple, 0.5 tsp