Weight Watchers' Beef Stew
This comforting, chunky stew is ideal cold-weather fare. Round out the meal with an easy arugula salad and freshly baked bread or biscuits to soak up every drop of the savory dish.
Makes 4 servings
4 teaspoons olive oil
1 shallot, finely chopped
1 tablespoon finely chopped carrot
1 tablespoon finely chopped celery
1 pound beef round, cut into 1 1/2-inch cubes
1 cup chopped canned plum tomatoes, with juice
1/2 cup dry red wine
1 teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried
1 bay leaf
1/2 teaspoon salt
Freshly ground pepper, to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1-inch chunks
4 medium potatoes, peeled and cut into 1-inch cubes
1 cup hot water
1 cup thawed frozen peas
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano or marjoram
1. In a medium nonstick Dutch oven or heavy saucepan, heat the oil. Saute the finely chopped onion, carrot, and celery until translucent, 5-6 minutes. Add the beef and saute until browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes.
2.Add the pearl onions, carrot chunks, potatoes and water. Cook, covered, 40 minutes.
3.Stir in the peas; cook 4 minutes, then add the parsley and oregano and cook 1 minute longer. Discard the bay leaf.
PER SERVING (1/4 of stew): 356 Cal, 8 g Fat, 2 g Sat Fat, 1 g Trans Fat, 51 mg Choi, 511 mg Sod, 41 g Carb, 7 g Fib, 25 g Prot, 75 mg Calc. POINTS value: 7.
To make in a slow cooker, saute the finely chopped vegetables and beef in a large nonstick skillet as directed. Transfer the mixture to a 5- or 6-quart slow cooker and add the remaining ingredients except the water, parsley, and oregano. Cover and cook until the beef and vegetables are tender, 4-5 hours on high or 8-10 hours on low. Stir in the herbs just before serving