Burgundy Beef Stew(Low Calorie) - cooking recipe

Ingredients

1 1/2 lb. lean boneless round steak
vegetable cooking spray
1 tsp. vegetable oil
1/2 tsp. dried whole thyme
2 large cloves garlic, minced
3 c. Burgundy wine
1/4 c. no added salt tomato paste
2 bay leaves
2 (13 3/4 oz.) cans no added salt beef broth
1/2 c. plus 3 Tbsp. water, divided
1 1/2 lb. red potatoes, quartered
1/2 lb. fresh mushrooms, quartered
6 medium carrots, cut into 1-inch pieces
2 small onions, quartered
3 Tbsp. cornstarch
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Trim fat from steak and cut steak into 1-inch pieces.
Add steak to spray coated pan and cook until browned.
In a Dutch oven, add cooking spray, steak, thyme and garlic; cook 1 minute, stirring constantly.
Stir in wine, tomato paste and bay leaves; bring to a boil.
Cover and reduce heat and simmer 1 1/2 hours or until steak is tender.
Add beef broth, 1/2 cup water and next 4 ingredients; bring to a boil.
Cover, reduce heat and simmer for 40 minutes or until vegetables are tender.
Remove and discard bay leaves.
Combine cornstarch and 3 tablespoons water; stir well. Add to stew and stir well.
Cook over medium heat until thick and bubbly, stirring constantly.
Stir in parsley, salt and pepper. Yield:
2 1/2 quarts.