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.
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
heat oil in skillet and brown the beef
In a soup pot mix broth, bay leaf, black pepper, red pepper, garlic powder and red wine vinegar and bring to a boil.
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
mix cold water and flour and stir into the pot. Heat to boiling and stir constantly for 1 minute until thickened.