Hearty Beef and Tomato Stew

Ingredients

• 2 teaspoons olive oil
• 2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
• 1 cup finely chopped onion (about 1 medium)
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 cups fat-free, less-sodium beef broth
• 4 cups cubed red potato (1 1/2 pounds)
• 2 cups sliced carrot
• 3/4 cup pinot noir or other spicy dry red wine
• 2 teaspoons chopped fresh thyme
• 1 (16-ounce) package frozen pearl onions
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 rosemary sprig
• 1 bay leaf
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley

Preparation

1. 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 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 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.
2. Lycopene count: 11 milligrams per serving.