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1 tsp vegetable oil
1 pound beef, cut into half-inch cubes
1 (28-ounce) can crushed tomatoes
28 ounces of water (fill empty tomato can)
2 large carrots, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
1 onion, chopped (about 1 cup)
2 cloves garlic, minced
3 small red potatoes, diced (about 1/2 pound)
2 tbsp dried parsley
1 cup frozen peas
Heat oil over medium-high heat in large pot and put beef in a single layer to brown quickly. Add all other ingredients except peas. Bring to boil and reduce heat to medium low. Cook for about 1-1/2 to 2 hours on stovetop. Add peas and stir until heated through. Serve hot.
Each serving contains about 147 calories, 15 g protein, 3 g fat, 33 mg cholesterol, 18 g carbohydrates, 4 g fiber, and 422 mg sodium. (For less salt, use low-salt tomatoes.)
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