Nothing warms up a cold winter's night like a hot stew. This hearty and healthy one combines tender beef and carrots, potatoes, mushrooms, onion and sugar snap peas in a rich tomato sauce. It'll taste even better a day or two later, so don't forget to eat the leftovers.

1 ¼ pounds lean beef stew meat, well trimmed
Salt and black pepper
Cooking oil spray
1 ½ teaspoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 ½ cups low-sodium beef broth
1 can (about 14 ounces) diced tomatoes, drained
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary, or 1 teaspoon dried rosemary
2 cups baby carrots
3 small Yukon Gold potatoes, peeled and cut into 1-inch cubes
½ pound white button mushrooms, wiped clean and cut into quarters
1 cup sugar snap peas
¼ tablespoon minced fresh parsley

  1. Season the beef with salt and pepper. Coat a large saucepan with cooking oil spray. Add the olive oil and place over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Remove the beef and set aside.
  2. Add the onion and garlic to the saucepan and cook until the onion is very soft, about 10 minutes.
  3. Return the beef and any juices to the pan. Add the beef broth, tomatoes, tomato paste, vinegar, 1 tablespoon of the thyme and the rosemary. Let it come to a boil. Reduce the heat to medium-low, cover the pan, and let it simmer until the beef is almost tender, about 1 hour.
  4. Add the carrots, potatoes and mushrooms to the pan. Let it simmer, uncovered, until the meat is very tender and the stew is slightly thickened, about 45 minutes.
  5. Add the sugar snap peas, the remaining tablespoon of thyme and the parsley. Cover and let it simmer until the sugar snap peas are heated through, about 5 minutes. The stew can be refrigerated, covered, for up to 3 days.

Serves 4

Nutrition Info:
1 portion provides:

Protein: 1 serving
Vitamin C: 1 serving
Green leafy and yellow vegetables and fruits: 2 servings
Other fruits and vegetables: 1 serving
Iron: from the beef