• 1 Tbs. olive oil
• 1 lb. boneless beef for stew, cut into 1 inch cubes
• 1 onion, sliced
• 1 clove garlic, crushed
• 3-1/2 cups recipe-ready crushed tomatoes
• 1/2 tsp. oregano, or 2 tsp. fresh, minced

Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 2-3 minutes, stirring constantly, or until browned. Transfer to a platter. Add onion and garlic to same skillet. Sauté 3-4 minutes or until onion begins to soften. Return beef and remaining ingredients to skillet. Season with salt and pepper to taste. Reduce heat to low. Cover and simmer 35-40 minutes or until sauce is thickened and beef is tender.

Per serving: calories 302, fat 14.9g, 44% calories from fat, cholesterol 90mg, protein 29.0g, carbohydrates 13.4g, fiber 2.7g, sugar 7.7g, sodium 373mg, diet points 7.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.0, Lean meat: 3.8, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Merlot, or Cabernet Sauvignon.