1 1/2 lbs. lean beef
1/2 c. flour
4 tbsp. butter
2 leeks, white part only, sliced
2 sprigs parsley, minced
1 bud garlic, pressed
1 bay leaf (remove when cooked)
1/2 tsp. thyme
1/2 tsp. dill weed
1/2 tsp. savory
1 tsp. salt
1/2 tsp. freshly ground pepper
1 1/2 c. water
2 c. dry red wine
1 carrot, sliced
2 turnips, cut in large pieces
2 c. green peas

This is a low fat recipe - make a day ahead to de-fat. Only 176 calories per serving. Put cubed beef and flour in paper bag and shake until the meat is thoroughly coated. Melt butter in bottom of heavy soup kettle, then add leeks and mushrooms. Saute until tender and remove from pan. Do not wash pan. Add the meat to the hot pan and brown rapidly. When meat is brown, return leeks and mushrooms to pan. Add parsley and all other spices. Next add 1/2 cup water and 1 cup of the wine. Simmer covered for 1 hour. Then, add remaining 1 cup of water and 1 cup of wine, and simmer 1/2 hour. At this point, cool and refrigerate overnight. Chip off all fat from the top. When reheating, bring to a slow boil and add all the vegetables except peas. Reduce heat and simmer covered for 1 hour more. Add peas and cook until they are tender - about 10 minutes.