Beef Stew

Serves 4 • Gluten Free

1 Heat oil in Dutch oven over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 5 minutes. Transfer to bowl. Add onion to pot and cook, stirring, until softened, about 5 minutes.

2 Return beef to pot. Add tomatoes with their juice, broth, wine, thyme, salt, pepper, and bay leaf; bring to boil. Reduce heat and simmer, partially covered, stirring occasionally, 45 minutes.

3 Add pearl onions, carrots, and potatoes to pot; cook, covered, 30 minutes. Stir in peas; cook 10 minutes longer. Stir in parsley and mint; discard bay leaf.

Per serving (about 2 cups): 426 Cal, 10 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 59 mg Chol, 460 mg Sod, 57 g Total Carb, 13 g Sugar, 8 g Fib, 27 g Prot, 60 mg Calc. PointsPlus value: 12

Middle Eastern Beef Kebabs

Serves 4

1 To make marinade, combine chopped onion, lemon zest and juice, oil, garlic, paprika, cumin, oregano, and cayenne in food processor or blender and puree.

2 Transfer marinade to large zip-close plastic bag; add beef. Squeeze out air and seal bag. Refrigerate, turning bag occasionally, at least 2 hours or up to overnight.

3 Spray broiler rack with nonstick spray. Preheat broiler.

4 Alternately thread onion wedges, bell pepper, mushrooms, and beef on 4 (12-inch) metal skewers. Put skewers on prepared broiler rack and broil 5 inches from heat, turning, until vegetables are tender and beef is cooked through, about 10 minutes. Serve with couscous.

Per serving (1 skewer and ½ cup couscous): 309 Cal, 10 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 71 mg Chol, 58 mg Sod, 27 g Total Carb, 7 g Sugar, 5 g Fib, 28 g Prot, 66 mg Calc. PointsPlus value: 8