1 tablespoon olive oil
1 pound top round, trimmed of all fat, cut into 1-inch cubes
1 small onion, chopped
1 large garlic clove, minced
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes, preferably fire-roasted, drained
1/2 cup chopped fresh basil, divided
1/4 teaspoon dried, crushed thyme
1/4 teaspoon smoked paprika, optional
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup reduced-sodium beef broth
1 cup frozen corn kernels
Cooked pasta or noodles (see note)
Heat oil in Dutch oven over medium heat. Add beef, about 1/3 at a time, and brown about 1 minute per side. Remove beef when browned. Add onion and garlic to Dutch oven. Cook 7 to 10 minutes, stirring frequently, or until onion is tender. Pour in white wine and scrape up browned bits; reduce wine by half. Add tomatoes, 1/4 cup of the basil, thyme, paprika, salt and pepper. Ret urn beef cubes to Dutch oven. Stir well. Add broth and corn. Cover Dutch oven; reduce heat to low and simmer for 1 hour. Sprinkle on remaining 1/4 cup basil. Serve stew over noodles.
Makes 4 entrée servings.
Per serving (without noodles): 260 calories | 8 grams total fat | 29 grams protein | 13.5 grams carbohydrates | 62.25
milligrams cholesterol | 500 milligrams sodium | 2 grams dietary fiber
Note: Use whole-wheat or multi-grain fettuccine, farfalle or fusilli, or try egg-white noodles. Allow about 3/4 cup per serving.