WW Beef Stew Recipe (for Shana :-) )

4 tsp 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 tsp dried
1 bay leaf
1/2 tsp 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, carrots, 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.


Nutritional info: (per serving, 1/4 of stew): 356 calories, 8g fat, 2g Sat Fat, 1g Trans Fat, 51mg Chol, 511mg Sod, 41g Carb, 7g fiber, 25g protein, 75mg Calc.

WW Points Value: 7


You can also make this 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 hrs on high or 8-10 hours on low. Stir in the herbs just before serving.


I thought this stew tasted better the second day after the flavors had more time to meld.