• 1 pound round steak, trimmed and cubed
• 1 teaspoon vegetable oil
• 1 can (14 - 1/2 ounces) no-salt-added diced tomatoes, undrained
• 1 cup water
• 1 teaspoon sugar
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 small onion, chopped in chunks
• 4 medium carrots, cut into 3-inch chunks
• 4 medium potatoes, peeled and halved
• 1 cup frozen peas (optional)

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 to 45 minutes. Remove bay leaf. Stir in peas; heat through. Yield: 8 servings.

Per Serving: 213 Calories; 8g Fat (32.1% calories from fat); 3g Saturated Fat; 14g Protein; 22g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 82mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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