Roasted Red Pepper Beef Stew
1 (7-ounce) jar roasted red peppers (not in oil), drained
1 pound bottom round steak, trimmed and cut into 1-inch chunks
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 large onion, chopped
1 celery stalk, chopped
3 garlic cloves, minced
1 teaspoon smoked sweet paprika
½ cup reduced-sodium beef broth
3 large carrots, halved lengthwise and cut into 2-inch pieces
1 (28-ounce) can diced tomatoes
8 ounces green beans, trimmed and cut into 1-inch pieces
¼ cup chopped fresh flat-leaf parsley
1) Preheat oven to 325 degrees. Put roasted peppers in food processor or blender and process until smooth.
2) Sprinkle beef with cumin, salt, and pepper. Spray Dutch oven with nonstick spray and set over medium-high heat. Add beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer to plate.
3) Add onion and celery to Dutch oven and cook, stirring occasionally, until softened and browned, 5 minutes. Add garlic and paprika and cook, stirring constantly, until fragrant, 30 seconds.
4) Add broth and simmer until it is almost evaporated, about 2 minutes. Add beef, carrots, tomatoes, and roasted peppers. Bring to simmer, cover, and transfer to oven. Bake until beef is very tender, about 1 ½ hours. Stir in beans and bake 10 minutes longer. Remove from oven and stir in parsley.
Per serving (1 cup): 399 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 84 mg Chol, 780 mg Sod, 25 g Carb, 6 g Fib, 38 g Prot, 136 mg Calc. POINTSPLUS Value: 8