Ingredients:
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Directions:
In a medium nonstick Dutch oven or heavy saucepan, heat the oil. Sauté the minced onion, carrot, and celery until translucent, 5 to 6 minutes. Add the beef and sauté until browned, about 5 minutes.
Add the tomatoes, wine, thyme, bay leaf, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes.
Add the pearl onions, carrots, potatoes and 1 cup hot water. Cook covered, 40 minutes.
Stir in the peas; cook 4 minutes, then add the parsley and mint and cook 1 minute longer. Discard the bay leaf.
Cal 356
Fat 8g
Sat Fat 2g
Chol 51mg
Sod 511mg
Carb 41g
Fib 7g
Pro 25g
Calc 75mg |
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