2 t. olive oil
2 lbs. sirloin steak, trimmed and cut into 1/2-in cubes
1 C. finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 T. tomato paste
1-1/2 C. fat-free, less-sodium beef broth
4 C. cubed red potato (1-1/2 lbs)
2 C. sliced carrots
3/4 C. pinot noir or other spicy dry red wine
1 (16 oz) pkg. frozen pearl onions
1 (28 oz) can crushed tomatoes
1 rosemary sprig
1 bay leaf
1 t. salt
3/4 t. freshly ground black pepper
1/2 C. chopped fresh parsley
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 T. of drippings in pan. Add onion and garlic to pan; saute 2 minutes or until onion begins 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 bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
8 servings: 329 calories, 7.5g fat, 31.1g protein, 33.3g carbs, 4.1g fiber, 630mg sodium