1 tsp. vegetable oil
\n1-1\/2 pounds boned rump roast, cut into 1-inch cubes
\n2 tsp. dried oregano
\n3 garlic cloves, minced
\n1\/2 cup dry red wine
\n3\/4 tsp. ground cinnamon
\n1 T. sugar
\n2 T. red wine vinegar
\n3\/4 tsp. salt
\n4 whole cloves
\n1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
\n1 (14-1\/4-ounce) can fat-free beef broth
\n6 cups (1\/3-inch-thick) sliced onion, separated into rings<\/p>\n
Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef. Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.<\/p>\n
Yield: 6 servings
\nServing size: 1 cup<\/p>\n
Calories: 245
\nFat: 5.6 g
\nFiber: 2.3 g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. vegetable oil 1-1\/2 pounds boned rump roast, cut into 1-inch cubes 2 tsp. dried oregano 3 garlic cloves, minced 1\/2 cup dry red wine 3\/4 tsp. ground cinnamon 1 T. sugar 2 T. red wine vinegar 3\/4 tsp. salt 4 whole cloves 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained 1 (14-1\/4-ounce) can fat-free beef broth 6 cups (1\/3-inch-thick) sliced onion, separated into rings Heat the oil in a Dutch oven over medium-high heat. Add half of the beef,…<\/p>\n