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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon vegetable oil |
2 pounds lean, boned bottom round roast, cut into 1-inch cubes |
2 cups diced plum tomato |
1 1/2 cups vertically sliced red onion |
1 cup diced green bell pepper |
1 garlic clove, minced |
2 cups cubed peeled red potato |
1/3 cup dry red wine |
1/4 cup water |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons paprika |
1 teaspoon caraway seeds |
1 teaspoon dried marjoram |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (14 1/4-ounce) can fat-free beef broth |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add beef, browning on all sides. Remove from pan. Add tomato, onion, bell pepper, and garlic; sauté 10 minutes.
2. Return beef to pan; stir in potato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
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