Ingredients: 2 pounds extra lean stew meat 1 1/2 cups water 1 can Italian style stewed tomatoes 2 onions, chopped 2 celery ribs, chopped 1/2 Tablespoon Worcestershire sauce 2 package fat free beef bouillon 2 cups tomato juice 5 large potatoes, cubed 2 carrots, sliced 1/2 cup red wine 2 bay leaves 2 garlic cloves, minced 1/2 cup tomato juice 6 Tablespoons all purpose flour

Recipe Info Category: Stews Rating: 4 Contributor: V. Schroeder

Remove all visible fat from beef and cut into cubes. In large skillet over high heat, cook beef cubes in water and bring to a boil. Reduce heat to low and simmer for 1 hour or until beef is tender, adding water to beef as needed. Meanwhile, in large nonstick saucepan over high heat, combine next 11 ingredients, bring to boil; stirring constantly.

Reduce heat to low, cook uncovered for 1 hour, stirring occasionally. When vegetables are tender, remove from heat and cool for 5 minutes. In blender, combine tomato juice and flour, mix on high for 1 minute or until smooth. Return vegetables to low heat, add cooked beef cubes and slowly stir in flour mixture. Stirring constantly, cook stew until sauce thickens. Serve hot with salad and hot rolls.