Frank's Recipes! Low Fat Burgundy Beef Stew (high fiber)

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Low Fat Burgundy Beef Stew (high fiber)

2 pounds top round steaks, boneless
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 onion, chopped
vegetable cooking spray
1 pound fresh mushroom, sliced
3 cups water
1 bay leaf
1 tablespoon beef bouillon granules
1/4 cup parsley, minced
1 cup dry red wine
2 cups potatoes, cubed
3 carrots, scraped and cut into 1/2-inch pieces
4 small onions, halved (about 1/3 pound)
3 stalks celery, cut into 1 inch pieces
1/3 cup all-purpose flour
1/2 cup water

Trim fat from steak; cut into 1 inch cubes Sprinkle with salt, pepper, and garlic powder. Cook meat and chopped onion in Dutch oven coated with cooking spray in a 500 degree oven, stirring often, until meat is browned. Remove from oven and add mushrooms; cook 3 to 4 minutes on stovetop. Add 3 cups water and next 4 ingredients. Cover, reduce heat, and simmer 1 1/2 hours. Stir in potato and next 3 ingredients. Return to a boil; cover, reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Discard bay leaf. Combine flour and 1/2 cup water, stirring until smooth. Stir into hot mixture. Cook, stirring often, 15 minutes or until thickened.

Makes 6 servings.

Calories 456 Fat 8 g Carbs 51 g Sodium 687 mg Fiber 6 g.