Moroccan Beef Stew
Trim fat from steak; cut steak into 1-inch cubes and set aside. Coat a
small Dutch oven with cooking spray; place over medium heat until hot. Add
steak, browning on all sides; drain well and set aside. Wipe drippings
from pan with a paper towel. Recoat pan with cooking spray; place over
medium heat until hot. Add onion and garlic; saute 1 minute. Return steak
to pan; add wine and remaining ingredients. Bring to a boil.
Cover and reduce heat; simmer 1-1/2 hours or until steak is tender.
Discard bay leaf.
Yield: 5 servings
Source: Cooking Light
Soup Recipes Index