Beef Stew

2 pounds lean sirloin tip
(look for an extra lean cut with very little marbling in the meat)
1 tablespoon olive oil 
1 large onion, chopped
4 medium carrots, sliced 
2 medium potatoes, cut into pieces
2 medium celery stalks, sliced 
2 cups small mushrooms
1 teaspoon dried thyme
1 teaspoon ground mustard
1 cup water
1 cup dry red wine
1 (16 ounce) can no-salt added stewed tomatoes
3 tablespoons all-purpose flour

Trim all excess fat from beef and cut into cubes. Heat olive oil in a large soup pot over medium-high heat until hot. Add beef and quickly brown on all sides. Add remaining ingredients except flour, salt and pepper to taste and reduce heat to simmer. Simmer approximately 1 hour or until beef is cooked and vegetables are tender.

Combine 1 cup stew broth with flour in a small bowl. Mix with fork or whisk and add to stew. Continue heating another 10-15 minutes or until thickened.

Makes 8 servings
Serving size: 12 ounces

Nutrients per serving: 
Calories:  268 
Total fat:  7 grams (26% of calories) 
Saturated fat:  2 grams 
Cholesterol:  68 mg 
Sodium:  130 mg 
Carbohydrate:  19 grams (31% of calories) 
Protein:  27 grams (43% of calories) 
Dietary fiber: 3 grams