Ingredients

3/4 pound boneless beef round steak
Nonstick spray coating
14 1/2-ounce can beef broth
2 bay leaves
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/8 teaspoon pepper
Dash ground cloves
3 cups potatoes cut into 1-inch pieces
1 1/2 cups carrots cut into 1-inch pieces
1 medium onion, cut into 8 wedges
1/4 cup cold water
2 teaspoons cornstarch

Directions

Trim as much fat as possible from steak. Cut into 1-inch cubes. Spray a cold Dutch oven with nonstick coating. Preheat over medium heat. Add the beef to the hot Dutch oven; cook until brown. Stir in broth, bay leaves, garlic, Worcestershire sauce, paprika, pepper and cloves. Bring to boiling; reduce heat. Cover and simmer for 1 to 11/4 hours or until meat is almost tender, stirring occasionally. Remove bay leaves. Stir in potatoes, carrots and onion. Bring to boiling; reduce heat. Cover; simmer about 30 minutes or until vegetables are tender.

Drain meat and vegetables, reserving liquid. Set meat and vegetables aside. Skim fat from reserved liquid. Add enough water to liquid to equal 1 1/4 cups; return to the Dutch oven. Stir together the cold water and cornstarch; stir into the liquid in the Dutch oven. Cook and stir until thickened and bubbly. Stir in beef and vegetables. Heat through. Makes 4 (1-cup) servings.

Nutrition information per serving: 236 cal., 4 g fat, 42 mg chol., 20 g pro., 31 g carbo., 451 mg sodium. RDA: 16 percent iron, 291 percent vit. A, 30 percent vit. C, 13 percent thiamine, 13 percent riboflavin, 26 percent niacin.