Classic Beef Stew
Source of Recipe
weight watchers
Recipe Introduction
4 servings
4 points each
List of Ingredients
12 oz lean sirloin beef, or shank, removed from bone,trimmed of fat and cut into 1/2in cubes
1/8 tsp salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 TBS all-purpose flour
1 1/2 tsp vegetable oil
1 med onion, chopped
1 med garlic clove, minced
4 oz light beer
1/2 c canned crushed tomatoes
1 c fat-free beef broth
1 tsp bay leaf, crumbled or 1 whole bay leaf
1 tsp dried thyme
3 lrg carrots, sliced into 1/4in thick rounds
1 c frozen green peas, thawed
2 TBS parsley,mincedRecipe
Preheat oven to 200*F. Season beef and dredge in 1 1/2 tsp of the flour seasoned with 1/4 tsp salt and 1/4 tsp pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2-4 mins. Remove meat from pan. Reduce heat to med. Add onions to pan and saute until just softened, about 5 mins. Add garlic and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 min. Pour in beer, tomatoes and 1 c beef broth; add bay leaf, thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1-1 1/2 hrs. Check on stew occasionally. Add remaining 1/2 c beef broth if liquid is running low. Ten mins before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-c servings.
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