Red Wine Beef Stew

1½ pound beef stew meat cut into bite-sized pieces

Flour

1½ teaspoons olive oil

1½ cups carrots, cut into chunks

1½ cups chopped onion

1½ cups celery, cut into chunks

2 garlic cloves, minced

1½ cups beef broth

1 cup dry red wine, like Cabernet Sauvignon

½ teaspoon dried thyme

1¼ teaspoons kosher salt

¼ teaspoon black pepper

2 cans (14.5 ounces each) stewed tomatoes with juice

2 bay leaves

Toss beef with flour in plastic bag so it's lightly coated.

Heat oil in a Dutch oven or soup pot; add beef; browning on all sides, about 6 minutes. Remove from pan; set aside.

Add carrots, onion, celery and garlic to pan, saute 5 minutes. Return beef to pan. Add broth, red wine, thyme, salt, pepper and stewed tomatoes. Bring to a boil. Cover, reduce heat and simmer 1 hour or until beef is tender. Discard bay leaves. Serve over Horseradish Mashed Potatoes (recipe AT RIGHT).

Serves six.

Nutrition values per serving: 390 calories, 14 g fat (5 g saturated), 17 g carbohydrates, 4 g fiber, 38 g protein, 115 mg cholesterol, 800 mg sodium.