Ingredients

• 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

Directions

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.

Makes 8, 1-1/2-cup servings

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.)