1 1/2 lbs. lean, boneless round steak
2 tbsp. all-purpose flour
1/4 tsp. salt
1/2 tsp. pepper, divided
Vegetable cooking spray
1 tsp. vegetable oil
1 1/2 c. chopped onion
1 1/2 c. beef broth stock
1 c. prune juice
1/2 tsp. dried whole thyme
2 c. peeled, diced round red potato
1 c. sliced carrot
2 tbsp. lemon juice

Trim fat from steak. Cut steak into 3/4 inch cubes. Combine flour, salt and 1/2 teaspoon pepper in a large, heavy-duty, zip-top plastic bag. Add steak, shaking well to coat; set aside.

Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add steak, cook 4 minutes or until browned. Add onion, cook 3 minutes. Add remaining 1/4 teaspoon pepper, stock, prune juice and thyme; bring to a boil. Cover, reduce heat and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook 1 hour or until tender, stirring occasionally. Yield: 6 cups (about 405 calories per 1 1/2 cup serving).