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Active Time: 20 minutes - Total Time: 1 hour, 20 minutes

Ingredients:

• 1-1/2 lbs. Beef stew meat, cubed
• 1/4 cup All-purpose flour
• 1/2 tsp. Kosher salt
• 1/4 tsp. Fresh ground black pepper
• 1/4 cup Vegetable oil
• 1 (28 oz. can) Diced tomatoes, undrained
• 1-1/2 cups Carrots, peeled, cut into 1" dice (approx. 4 medium carrots)
• 2 cups Idaho or white potatoes, peeled, cut into 1" dice (about 2 med. potatoes)
• 1 cup Leeks, thinly sliced (approx. 2 medium leeks)
• 1 tsp. Fresh thyme, chopped
• 1 (14 oz. can) Fat-free, low sodium beef broth
• 2-3 Tbsp. Dijon mustard
• 4 Sourdough bread bowls

Directions:

STEP 1: Combine meat, flour, salt and pepper in a large bowl; toss to coat evenly.

STEP 2: In a large, deep saucepan, brown meat in vegetable oil over medium heat.

STEP 3: Add tomatoes, carrots, potatoes, leeks and thyme; cook until vegetables are soft, about 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low; cover, simmer gently for 1 hour, stirring occasionally. Blend in mustard to taste.

STEP 4: Using a sharp knife, starting 2" over from top edge of bread bowl, cut a circle out of the inside of each to create a bowl. Ladle stew into bowls; serve immediately.

Makes 6-1/2 cups

Approximate nutritional values per servings (soup only): 827 Calories, 50g Fat (15g saturated), 170mg Cholesterol, 1413mg Sodium, 41g Carbohydrates, 6g Fiber, 57g Protein