1 T. olive oil
\n1 medium onion, chopped
\n3 large cloves garlic, minced
\n6 scallions, white part and 1 inch green, thinly sliced
\n12 oz. fresh mushrooms, sliced
\n2 lb. lean beef top round, trimmed of all fat and cut into 1-inch cubes
\n2 T. unbleached all-purpose flour
\n1 1\/2 tsp. crushed dried thyme
\n1\/2 tsp. crushed dried oregano
\n1\/4 tsp. crushed dried rosemary
\n1 28-oz. no-salt-added stewed tomatoes
\n3 to 4 canned chipotle chiles in adobo, or to taste, minced
\n2 C. reduced-sodium canned beef broth
\n1\/2 C. dry red wine
\n1 10-oz. bag frozen peas
\n2 T. chopped parsley for garnish (optional)<\/p>\n
Heat oil in a large nonstick skillet over medium-low heat. Add onion, garlic, scallions, and mushrooms. Saut\u00e9, 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.<\/p>\n
Yield: 8 servings
\nCalories: 259
\nFat: 6g
\nFIber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n