Moroccan Beef Stew

• 1 pound Lean boneless sirloin steak
• Vegetable cooking spray
• 1 1/3 cups Chopped onion
• 3 Cloves garlic, minced
• 1 cup Burgundy or other dry red wine
• 1 cup Water
• 1/2 cup Pitted prunes, halved
• 1/4 cup Dried apricots, cut into
• strips
• 1/4 cup Raisins
• 6 Green olives, sliced
• 1 Bay leaf
• 1 1/2 teaspoons Ground cumin
• 1 teaspoon Dried whole thyme
• 1/4 teaspoon Salt
• 1/8 teaspoon Ground red pepper

Trim fat from steak; cut steak into 1-inch cubes and set aside. Coat a small Dutch oven with cooking spray; place over medium heat until hot. Add steak, browning on all sides; drain well and set aside. Wipe drippings from pan with a paper towel. Recoat pan with cooking spray; place over medium heat until hot. Add onion and garlic; saute 1 minute. Return steak to pan; add wine and remaining ingredients. Bring to a boil. Cover and reduce heat; simmer 1-1/2 hours or until steak is tender. Discard bay leaf.
Yield: 5 servings
Source: Cooking Light