Preheat oven to 300°F F. Trim beefof all visible fat. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan.

Add remaining 1 tablespoon oil, onions, carrots, celery and parsnip to pan. Saute' until lightly browned, about 8 minutes.

Add garlic, mushrooms, chili powder and cook 3 minutes.

Return meat to pan, and add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Place in oven and cook 3 to 3 1/2 hours, until beef is fork tender. (There will be lots of liquid.)

Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until sauce has thickened.

Per serving: 440 calories, 19g fat, 18mg chol, 42g prot,18g carbs, 3g fiber,510mg sodium