Good-for-you beef stew (4 points)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Round steak; (top)all visible fat removed, cut into 1\" cubes |
| 1 | cup | Pearl onions; fresh or frozen |
| ⅓ | cup | Red wine |
| 2 | Cloves garlic; minced | |
| 1 | pounds | All-purpose potatoes; about 2, cut into 3/4\" cubes, about 2 cups |
| 2 | cups | Fat-free beef broth; low sodium |
| 1½ | cup | Baby carrots; frozen (10 Oz.) |
| 2 | Bay leaves | |
| 1 | cup | Peas; frozen |
| 1 | can | Sliced mushrooms; drained |
Directions
Combine flour, thyme, salt and pepper. Add meat; toss to coast. Coat large pot with cooking-spray; place over medium-high heat. Add meat; cook, turning occasionally, with any remaining flour mixture until meat is browned on all sides, about 6-8 minutes. Remove meat from pot; keep warm.
To same pot add onions, wine and garlic, scraping up any browned bits; cook 3 minutes. Stir in potatoes, broth, carrots, bay leaves and reserved meat.
Increase heat to high; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, 20 minutes. Stir in peas and mushrooms; heat through, about 5 minutes. Remove bay leaves before serving. Serves 6. Per Serving: (Magazine Nutritional Info) 229 calories, 23g protein, 3g fat, 43 mg chol, 27g carbs, 510 mg sodium, 4g fiber. WW Points per serving 4 Recipe by: Source: Woman's World Magazine February 16, 1999 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@...> on Mar 7, 1999, converted by MM_Buster v2.0l.