Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in hot oil in dutch oven, brown beef cubes well on all sides. remove and set aside. add chopped onions, green peppers and celery to dutch oven and saute until tender- about 8 minutes. return beef to pan. add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups of water. bring to boiling. reduce heat and simmer, covered, 1 1/4 hours. add vegetables (except tomato) and simmer, covered, 1 hour longer or until tender. remove from heat. skim off fat. mix flour with 2 tablespoons cold water and stir into beef mixture. arrange tomato wedges, skin side up, on top. simmer covered, 10 minutes, until slightly thickened.

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.