1 1/2 lbs boneless beef round,
    cut into 1-inch cubes
1 1/2 C dry red wine
2 tsp olive oil
Peel of half an orange
2 large cloves garlic,
    thinly sliced
1 bay leaf
1/2 tsp dried thyme leaves
1/8 tsp black pepper
8 oz. fresh mushrooms, quartered
8 sun-dried tomatoes, quartered
1 14oz can fat-free, reduced
    sodium beef broth
6 small potatoes, unpeeled,
     cut into wedges
1 C baby carrots
1 C fresh pearl onions, outer skins
    removed
1 TBS cornstarch mixed with 2 TBS
    water

Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in a large glass bowl. Refrigerate, covered, at least 2 hours or overnight.

Place beef mixture, mushrooms and tomatoes in a large nonstick skillet or Dutch oven. Add enough beef broth to cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer for 1 hour. Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink. Remove meat and vegetables from skillet with slotted spoon; cover and set aside. Discard orange peel and bay leaf.

Stir cornstarch mixture into skillet with sauce. Increase heat to medium; cook and stir until sauce is slightly thickened. Return meat and vegetables to sauce; heat thoroughly.

Makes 6 servings.

Nutritional Information:
Calories: 313
Calories from Fat: 16%
Total Fat: 6 g
Saturated Fat: 1 g
Protein: 26 g
Carbohydrate: 31 g
Cholesterol: 55 mg
Sodium: 304 mg
Fiber: 3 g

Peanut-Caramel Dip

1/4 C reduced-fat peanut butter
2 TBS fat-free caramel topping
2 TBP fat-free (skim) milk
1 large apple, thinly sliced
4 large pretzel rods, broken in half

Combine peanut butter, caramel topping and milk in small saucepan. Heat over low heat, stirring constantly, until mixture is melted and warm.

Serve dip with apple and pretzel rods.

Makes 4 servings

Microwave Directions: Combine all ingredients except apple and pretzel rods in small microwaveable bowl. Microwave at Medium for 1 minute or until mixture is melted and warm.

Nutritional Information:
Calories: 185
Calories from Fat: 34%
Total Fat: 7 g
Saturated Fat: 1 g
Protein: 6 g
Carbohydrate: 27 g
Cholesterol: <1 mg
Sodium: 274 mg
Fiber: 2 g

Recipes by JoAnn Creech