Healthier Old-Fashioned Beef Stew

12 ounces boneless beef round roast, cut into bite-size pieces
1/2 cup chopped onions
1 green pepper, chopped
2 cloves of garlic, minced
2 medium potatoes, peeled and diced
4 medium carrots, sliced
1 (14 ounce) can fat-free beef broth
1/4 cup evaporated skim milk
1 teaspoon paprika
2 tablespoons cornstarch
2 tablespoons dry sherry or dry red wine or nonalcoholic red wine

Spray an unheated large skillet with non-stick spray. Heat skillet over medium-high heat. Add the beef, onions, green peppers and garlic. Cook and stir until the beef is browned.

Stir in the potatoes, carrots and broth. Bring to a boil, then reduce the heat. Cover and simmer about 30 minutes or until the meat is nearly tender. (Do not boil).

Stir in the milk and paprika. In separate cup, stir together the cornstarch and wine until smooth. Stir the cornstarch mixture into the beef mixture. Cook until slightly thickened and bubbly. Cook and stir for 2 minutes longer.

Makes 4 main dish servings.

* By using a leaner cut of meat, browning in non-stick spray rather than oil and using evaporated skim milk rather than heavy cream, we save calories, fat and cholesterol from classic recipes.