Beef Stew

By awright0511

2 cups=12 points

Ingredients

• 2 tsp olive oil
• 1 pound beef round, cut into 1 1/2 in chunks
• 1 onion, chopped
• 1 (14.5oz) can diced tomatoes
• 1 cup reduced sodium beef broth (GF)
• 1/2 cup dry red wine
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• 16 frozen pearl onions
• 4 carrots, cut into 1 in chunks
• 4 potatoes peeled and cut into 1 in chunks
• 1 cup frozen green peas
• 1 TBSP chopped fresh flat leaf parsley
• 1 TBSP chopped fresh mint

Preparation

Step 1

Heat oil in nonstick Dutch oven over medium high heat. Add beef, in batches, and cook until browned on all sides, about 5 minutes. Transfer to bowl. Add onion to pot and cook, stirring until softened, about 5 minutes.

Return beef to pot. Add tomatoes with their juice, broth, wine, thyme, salt, pepper, and bay leaf; bring to boil. Reduce heat and simmer, partially covered, stirring occassionally, 45 minutes.

Add pearl onions, carrots, and potatoes to pot; cook covered, 30 min. Stir in peas; cook 10 min longer. Stir in parsley and mint; discard bay leaf.