1 T. olive oil
1 medium onion, chopped
3 large cloves garlic, minced
6 scallions, white part and 1 inch green, thinly sliced
12 oz. fresh mushrooms, sliced
2 lb. lean beef top round, trimmed of all fat and cut into 1-inch cubes
2 T. unbleached all-purpose flour
1 1/2 tsp. crushed dried thyme
1/2 tsp. crushed dried oregano
1/4 tsp. crushed dried rosemary
1 28-oz. no-salt-added stewed tomatoes
3 to 4 canned chipotle chiles in adobo, or to taste, minced
2 C. reduced-sodium canned beef broth
1/2 C. dry red wine
1 10-oz. bag frozen peas
2 T. chopped parsley for garnish (optional)

Heat oil in a large nonstick skillet over medium-low heat. Add onion, garlic, scallions, and mushrooms. Sauté, stirring often, until vegetables are wilted and most of the liquid is absorbed. Using a slotted spoon transfer vegetables to a bowl and set aside. Dredge the steak cubes with flour, thyme, oregano, and rosemary. Lightly coat the skillet with cooking spray and place over medium-high heat. Add steak pieces and brown on all sides, about 6 minutes total cooking time. Transfer steak and reserved vegetables to a large soup pot or Dutch oven. Top with stewed tomatoes, chipotle chiles, beef broth, and wine. Stir to combine. Partially cover and simmer for about 1 hour, until steak is tender. Stir in peas and cook, covered, until peas are just tender, about 5 minutes. If using, sprinkle with parsley and serve hot.

Yield: 8 servings
Calories: 259
Fat: 6g
FIber: 5g