Low Fat Beef Stew
|Round steak||1 Pound, trimmed and cubed|
|Vegetable oil||1 Teaspoon|
|Canned no salt added diced tomato||14 1⁄2 Ounce (1 Can, Undrained)|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Carrots||4 Medium, cut in to 3 inch chunks|
|Potatoes||4 Medium, peeled and halved|
|Frozen peas||1 Cup (16 tbs)|
In a 4-qt.
Dutch oven, brown beef in oil.
Add the next seven ingredients; cook over medium heat for 10 minutes.
Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes.
Remove bay leaf.
Stir in peas; heat through.