Reduced Fat Beef Stew

In the midst of an ice storm what do you cook? A warm, hearty stew!

Hearty Beef and Potato Stew

adapted from Cooking Light March 2006

Yield:  6 servings
Cooking spray
8 garlic cloves, crushed
1 cups chopped onion
1 1/2 lbs beef stew meat, cut into 2-inch cubes, divided

1/2 cup dry red wine
3/4 cup chopped carrot
1 tsp chopped dried rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

1/2 cup + 2 Tbsp water, divided
1/2 cup beef broth
1 (14.5-ounce) cans diced tomatoes, undrained
1 1/4 pounds peeled baking potatoes, cut into 1-inch pieces
1 1/2 tsp rice flour
Preheat the oven to 300°.
Heat a large pot over medium-high heat. Coat the pot with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. 

Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and accumulated juices to onion mixture.
Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1/2 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. 

Remove from oven; uncover and stir in potatoes. Combine remaining 2 Tbsp water and rice flour; stir until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves and serve.