Ingredients

• 2 teaspoons canola oil, divided
• 1 cup frozen pearl onions
• 3 garlic cloves, minced
• 1 lb lean stewing beef, cut into bite size pieces
• 1 cup red wine (low sodium beef broth or water can be used)
• 15 ounces low sodium kidney beans, rinsed and drained
• 15 ounces low sodium black beans, rinsed and drained
• 15 ounces diced tomatoes, undrained
• 3 large carrots, cut into 1-inch pieces
• 3 celery ribs, cut into 1-inch pieces
• 2 cups low sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 bay leaf

Instructions

1. Preheat oven to 325.

2. Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray.

3. Saute onions and garlic for 5-7 minutes or until browned. Remove from pan.

4. Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat.

5. Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan.

6. Stir in remaining ingredients, including meat, and bring to a low boil. Cover and bake stew in the preheated oven for 1.5 hours or until beef is fork tender. Remove bay leaf before serving.