CLASSIC BEEF STEW - 5 Points

By Nana_CAM

This long recipe can actually be easy if you slow cook it while you're at work. Follow the instructions for your slow cooker and adjust the recipe accordingly.

Ingredients

• 12 oz. lean sirloin beef, cut into 1/2-inch cubes
• 1/8 tsp table salt, to taste
• 1/8 tsp black pepper, to taste
• 1 1/2 Tbsp all-purpose flour
• 1 1/2 tsp vegetable oil
• 1 medium onion(s), chopped
• 1 clove(s) garlic clove(s), minced (medium)
• 1/2 cup(s) canned crushed tomatoes
• 1 cup(s) fat-free beef broth
• 1 leaf/leaves bay leaf
• 1 tsp dried thyme
• 3 large carrot(s), sliced into 1/4 inch thick rounds
• 1 cup(s) frozen green peas, thawed
• 4 oz. light beer
• 2 Tbsp parsley, minced
• Points Plus Value: 5

Preparation

Step 1

Preheat oven to 200 degrees F (100 degrees C). Season beef and dredge in 1/2 teaspoons of the flour seasoned with 1/4 tsp salt and 1/4 tsp pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2 to 4 minutes. Remove meat from pan.

Reduce heat to medium. Add onions to pan and saute' until just softened, about 5 minutesw. Add garlic and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 minute.

Pour in beer, tomatoes and 1 cup beef broth; add bay leaf, thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth if liquid is running low.

Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-cup servings.

PointsPlus = 5