Serves: 8
Total Calories: 64

2 pounds beef boneless beef top round steaks bottom or top, tip or chuck steak
4 medium carrots, sliced (2 cups)
2 stalks medium celery, sliced
2 medium onions, sliced
1 (8-ounce) can sliced water chestnut, drained
1 (8-ounce) can mushrooms stems and pieces, drained
3 tablespoons all-purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon ground dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 cup dry red wine or beef broth
1 (14 1/2-ounce) can whole tomato, undrained

Heat oven to 325°. Trim fat from beef. Cut beef into 1-inch cubes. Mix beef, carrots, celery, onions, water chestnuts and mushrooms in Dutch oven. Mix flour, thyme, mustard, salt and pepper stir into beef mixture. Stir in remaining ingredients, breaking up tomatoes. Cover and bake about 4 hours or until beef is tender and stew is thickened.
1 Serving: Calories 180 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 55mg Sodium 400mg Carbohydrate 16g (Dietary Fiber 3g) Protein 23g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 64
Calories from Fat: 0

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