Weight Watchers Beef Stew with Carrots and Peas

By krysadams

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

Ingredients

• 1 pound beef round, cut into 1 1/2-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
• 1/2 cup dry red wine
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

Details

Servings 4

Preparation

Step 1

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.