Weight Watchers Beef Stew with Carrots and Peas

PER SERVING (ABOUT 1½ CUPS): 441 grams, 426 Cal, 10 g Total Fat, 2 g Sat Fat, 1 g Trans Fat, 59 mg Chol, 460 mg Sod, 57 g Total Carb, 13 g Total Sugar, 8 g Fib, 27 g Prot, 60 mg Calc. PointsPlus value: 11

Weight Watchers Beef Stew with Carrots and Peas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound beef round, cut into 1½-inch chunks

  • 3

    tablespoons all-purpose fl our

  • 4

    teaspoons olive oil

  • 1

    onion, chopped

  • 4

    all-purpose potatoes, peeled and cut into

  • 1-inch chunks

  • 2

    large carrots, cut into 1-inch chunks

  • 1

    cup frozen green peas

  • 1

    cup shredded cabbage(any variety)

  • 1

    can diced tomatoes with their juice

  • ½

    cup dry red wine

  • ½

    teaspoon dried thyme

  • ½

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 1

    bay leaf

Directions

1 Toss together beef and fl our in large bowl until coated evenly. 2 Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Transfer to 5- or 6-quart slow cooker. 3 Increase heat under skillet to mediumhigh. Add beef, in batches, and cook until browned on all sides, about 10 minutes, transferring beef to slow cooker as it is browned. 4 Stir all remaining ingredients into slow cooker. Cover and cook until beef and vegetables are tender, 4–5 hours on high or 8–10 hours on low. Discard bay leaf.


Nutrition

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