Hearty Beef and Tomato Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
2 pounds sirloin steak - cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 medium)
3 cloves minced garlic
1 tablespoon tomato paste
1 1/2 cups fat-free, less-sodium beef broth
1 cup 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 (28-oz) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
salt and freshly ground black pepper to taste
1/2 cup chopped fresh parsley

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; saute 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.

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