Lean Beef Stew
1 pound beef top round steak, trimmed and cubed
1 teaspoon canola oil
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 cup water
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
4 medium carrots, cut into 3-inch chunks
4 medium potatoes, peeled and halved
1 cup frozen peas
1. In a Dutch oven, brown beef in oil.
2. Add the next seven ingredients; cook over medium heat for 10 minutes.
3. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes.
4. Discard bay leaf. Stir in peas; heat through.
Nutritional Information Per Serving
Calories 159, total Fat 5g, Saturated Fat 0g, Cholesterol 38mg, Sodium 70mg, total Carbohydrates 20g, Protein 16g