Beef Stew by Weight Watchers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp extra virgin olive oil1 lb beef round, cut into 1 1/2 inch chunks1 large onion, chopped14 1/2 oz can no salt added diced tomates with juice1 cup low sodium vegetable or beef broth1/2 cup dry red wine1 tbsp Kitchen Bouquet gravy sauce mix1/2 tsp dried thyme1/2 tsp Salt Sense1/4 tsp ground black pepper1 bay leaf4 carrots, cut into 1 inch chunks4 red potatoes, cut into 1 inch chunks1 cup frozen green peas
1. Heat oil in Dutch oven over medium high heat. Add beef and brown on all sides, about 5 minutes. Transfer to a bowl. Add onion to pot and cook, stirring, until softened, about 5 minutes.
2. Return beef to pot. Add tomatoes with their juice, broth, wine, Kitchen Bouquet, thyme, sale, pepper and bay leaf; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 45 minutes.
3. Add carrots and potatoes to pot; cook, covered, 30 minutes. Stir in peas; cook 10 minutes longer. Discard bay leaf before serving.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANMV1.
2. Return beef to pot. Add tomatoes with their juice, broth, wine, Kitchen Bouquet, thyme, sale, pepper and bay leaf; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 45 minutes.
3. Add carrots and potatoes to pot; cook, covered, 30 minutes. Stir in peas; cook 10 minutes longer. Discard bay leaf before serving.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 462.3
- Total Fat: 12.6 g
- Cholesterol: 65.0 mg
- Sodium: 224.4 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 7.7 g
- Protein: 30.7 g
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