Beef Stew

Submitted by 12nkr12 on September 25, 2010 - 4:54pm

Summary

Yield
SourceWW Cookbook
Prep Time1 1/2 hours
CategoryStews
CuisineAmerican
TagsRed Wine & fresh herbs, beef

Description

Really good!

Ingredients

  • 4 tsp olive oil
  • 1 Shallot, finely diced
  • 1 Carrot, finely diced
  • 1 stalk Celery, finely diced
  • 1 lb Beef round, cut into 1 1/2 inch cubes
  • 1 cup tomato sauce
  • 1/2 cup red wine
  • 5 sprig Fresh Thyme or 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • freshly ground black pepper to tased
  • 3 carrots, peeled and cut into 1-inch chunks
  • 3 small potatoes, peeled and quartered
  • 1 cup hot water
  • 1 cup frozen peas

Instructions

In a medium pot, heat oil. Saute the finely chopped onion, carrot and celery, 5-6 minutes. Add beef and saute until browned, about 5 minutes. Add tomato sauce, wine, thyme, bay leaf, salt and pepper; bring to a boil. Reduce the heat and simmer covered, stirring occasionally, about 45 minutes. Add carrot chunks, potatoes and water. Cook covered 40 minutes. Stir in peas; cook 4 minutes. Pull out thyme branches and bay leaf.

Notes

Crock Pot Variation To make in a crock pot, saute the finely chopped vegetables and beef in a large nonstick skilleet as directed. Transfer the mixture to a crock pot and add the remaining ingredients except for the water. Cover and cook until the beef and vegetables are tender 4-5 hours on high or 8-10 hours on low. Calories 356 Fat 8g Fiber 7g WW 7 points
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