Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 large cloves garlic, minced
• 1 large carrot, chopped
• 12 ounces fresh mushrooms, sliced
• 2 pounds extra-lean top round beef
• 2 tablespoons flour
• 2 teaspoons Italian seasoning
• 1 28-ounce can stewed tomatoes (no salt added)
• 2 cups low-sodium beef broth
• 1/2 cup red wine
• 1 10-ounce bag frozen peas

Directions:

1. Heat oil in a large non-stick pot over medium-low heat. Add onion, garlic, carrot, and mushrooms. Stir often until vegetables are tender and most of the liquid is absorbed.
2. Trim all fat from beef and cut into 1-inch cubes.
3. Roll the cubes in flour and Italian seasoning. Add cubes to pot and brown on all sides (about six minutes).
4. Add stewed tomatoes, beef broth, and wine. Stir, partially cover, and simmer until beef is tender (about one hour).
5. Stir in peas and cook, covered, until peas are tender (about five minutes).
6. Serve hot.

Nutritional Information

Serving Total:
8 Servings

Nutrition Per Serving:
259 Calories
16g Carbohydrate
32g Protein
6g Fat
5g Fiber
71g Cholesterol
135mg Sodium

Exchanges:
4 Lean Meat, 1 Starch

Carb Counting:
1 Carb