2 lb. lean beef chuck, cut into cubes
1/4 c. flour
2 tbsp. oil
1 c. onion, chopped
2 cloves garlic, minced
2/3 c. celery, diced
1/4 c. parsley, chopped
1/2 tsp. rosemary
1/4 tsp. thyme
1/2 tsp. freshly ground black pepper
1/4 tsp. oregano
1/2 c. dry red wine
1 c. water
2 c. tomatoes, chopped
4 med. potatoes, quartered
4 c. carrots, diced

Coat beef with flour and brown in oil in a large Dutch oven. Add onion and garlic and cook until vegetables are softened. Pour off fat. Add remaining ingredients (except tomatoes, potatoes, and carrots). Bring to a boil, cover and simmer for 1 hour. Add tomatoes, potatoes, and carrots and simmer 45 minutes or until potatoes are tender. Makes 8 servings.

371 calories, 35 g protein, 14.4 g total fat, 4.8 g saturated fat, 2.6 g polyunsaturated fat, 5.3 g monounsaturated fat, 86 mg cholesterol, 22 g carbohydrates, 47 mg calcium, 963 mg potassium, 114 mg sodium.