Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: spray bottom of heavy dutch oven. braise meat until brown, on med. high heat. add beef brot;, turn heat down to simmer and cook until beef is fork tender. when beef is tender, add potatoes, onions and tomatoes and tomato sauce; continue cooking until potatoes are tender. add all the other cans of vegetables. do not drain vegetables. they are added to help flavor the stock. season with salt and pepper, any other herbs you choose for taste, (bay leaf, paprika,a little chili powder. note: the canned veggies are already done, so after you add the veggies, you may simmer it long enough to heat the veggies but essentially you are through. the longer you simmer it, the thicker your soup becomes, and more flavor you get.

Target recipe: trim fat from beef, cut into 1-inch pieces. in dutch oven, heat oil over medium high hunt until hot. add beef (half at a time) and brown evenly, stirring occasionally. pour off drippings. season with thyme, salt and pepper. stir in broth, wine and garlic. bring to boil; reduce heat to low. cover tightly and simmer 1 1/2 hours. add carrots and onions. cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. bring beef stew to a boil over medium-high heat. add cornstarch mixture; cook and stir 1 minute. stir in sugar snap peas. reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.