Good for the Belly Beef Stew

Lean Stew Meat cubed, 2 lb
Low Sodium Tomatoes, 14.5 can liquid included
Beef broth, 10oz low-sodium
Garlic powder, 2 tsp
Marjoram, dried, 1 tsp
Pepper, black, .25 tsp
Red Wine, .5 cup
Potatoes peeled cubed, 2 cups
Celery, 1 cup, diced
Carrots, sliced, 4 medium
Onions, quartered, 3 small
Fresh Greenbeans, 1 cup
Arrowroot, 2 Tbs, mixed into a slurry with an equal amount of water

Preheat oven to 325°. Preheat heavy pan and brown beef cubes on all sides. Transfer meat to a Dutch oven along with tomatoes, broth and wine. Season with garlic powder, marjoram and pepper (and any other spices you like) and bring to boil, stirring frequently. Add potatoes, celery, carrots, and onions and season to taste with freshly ground pepper. Mix well, cover and bake in preheated oven, stirring occasionally. After 1 hour, stir in green beans, replace cover and continue baking an additional hour or until meat is tender. Just before serving, stir in arrowroot mixture and heat on stovetop, stirring, until sauce is thickened.

Make a complete Fat Loss Plate with a tossed salad, or enjoy as a Fat Loss Solo.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MAEBEALL.