I've been trying low sodium recipes lately and made this based off of the recipe found here. I wanted a lower sodium and lower calorie version, so I left out the salt and potatoes. I might try it with the potato sometime like a normal person, but I don't think I'd use the green pepper in this stew.

Ingredients

• 1 lb beef chuck, cubed
• 2 stalks celery, chopped
• 1 medium yellow onion
• 2 medium carrots, chopped
• 1 bay leaf
• 1/2 tsp black pepper
• dash of red pepper flakes
• 1/2 tsp garlic powder
• 1/4 cup red wine vinegar
• 4 cups low sodium vegetable broth
• 2 tbsp all-purpose flour
• 1/2 cup cold water
• 1-2 tbsp olive oil

1. heat oil in skillet and brown the beef

2. In a soup pot mix broth, bay leaf, black pepper, red pepper, garlic powder and red wine vinegar and bring to a boil.

3. add celery, carrots, onion and beef to the broth. Cover and simmer for 30-40 minutes or until vegetables are done. Remove the bay leaf

4. mix cold water and flour and stir into the pot. Heat to boiling and stir constantly for 1 minute until thickened.