1. In small bowl, toss beef with flour to coat. In large pot over med, saute beef in oil 6 mins until browned. Remove and set aside.

2. Add onions and mushrooms to pot and saute for 6 mins. Add garlic and saute for 1 min. Return beef to pot. Add tomato paste, then broth, and enough water just to cover. Season with spices as desired. Bring to boil, reduce heat, and simmer 1 hr until beef is tender.

3. Add vegetables. Cover partially and simmer 45 mins until vegetables are tender.

4. In small bowl, mix cornstarch and water and stir into stew. Increase heat and boil uncovered for 1 min.

Per serving: 247 calories, 5g fat (18% Cff) 89mg sodium, 45mg cholest.

20g protein

For us - lasted 6 main servings and 1 lunch serving.