Instructions: Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Refrigerate, covered, at least 2 hours or overnight.

Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven. Add enough beef broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour.

Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink. Remove meat and vegetables from skillet with slotted spoon; cover and set aside. Discard orange peel and bay leaf.

Stir cornstarch mixture into skillet with sauce. Increase heat to medium; cook and stir until sauce is slightly thickened. Return meat and vegetables to sauce; heat thoroughly.

This recipe yields 6 servings.

Comments: If you prefer not to use red wine, you may substitute 1 1/2 cups fat-free reduced-sodium beef broth for the wine.

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