Recipe Summary

9 (1 1/2-cup) servings.


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into bite-size pieces; place in a shallow dish. Combine wine and pepper. Pour over meat, stirring to coat. Cover and marinate in refrigerator 2 hours.

  • Cook potato and onions in a Dutch oven in boiling water to cover 15 minutes. Drain and set aside.

  • Remove meat from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and set aside. Sprinkle flour over meat, stirring to coat. Coat Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook 6 minutes or until browned; stirring often. Add reserved marinade, chopped tomato, and remaining 3 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender. Add potato and onions; cook 10 minutes or until bubbly.


Oxmoor House Cooking Light Collection

Nutrition Facts

239 calories; calories from fat 17%; fat 4.4g; saturated fat 1.4g; mono fat 1.6g; poly fat 0.7g; protein 19.4g; carbohydrates 30.4g; cholesterol 48mg; sodium 201mg.