Burgundy Beef Stew

Preparation

1. Step 1

   In a medium bowl, whisk together the water, tomato paste, soup mix, wine, oregano, soy sauce, and sugar.

   Step 2

   Lightly spray a Dutch oven with cooking spray. Heat over high heat until very hot. Brown the steak for 2 to 3 minutes, stirring frequently.

   Step 3

   Stir in the stew vegetables, bell peppers, green beans, and tomato paste mixture. Bring to a boil. Reduce the heat and simmer, covered, for 30 minutes, stirring occasionally. Remove from the heat.

   Step 4

   Cut the potatoes from the stew vegetables in half. Stir the stew. Sprinkle with the pepper. Let stand, covered, for 10 minutes so the flavors blend.

2. Time-Saver

   Step 5

   Ask your butcher to trim and cut the steak while you finish shopping.

3. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 209

   Step 8

   Total Fat: 3.5g

   Step 9

   Saturated: 1.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 0.0g

   Step 12

   Monounsaturated: 1.5g

   Step 13

   Cholesterol: 40mg

   Step 14

   Sodium: 495mg

   Step 15

   Carbohydrates: 23g

   Step 16

   Fiber: 3g

   Step 17

   Sugars: 8g

   Step 18

   Protein: 20g

   Step 19

   Dietary Exchanges

   Step 20

   1 Starch

   Step 21

   2 Vegetable

   Step 22

   2 1/2 Very Lean Meat