Beef Stew by Weight Watchers

2 tsp extra virgin olive oil
1 lb beef round, cut into 1 1/2 inch chunks
1 large onion, chopped
14 1/2 oz can no salt added diced tomates with juice
1 cup low sodium vegetable or beef broth
1/2 cup dry red wine
1 tbsp Kitchen Bouquet gravy sauce mix
1/2 tsp dried thyme
1/2 tsp Salt Sense
1/4 tsp ground black pepper
1 bay leaf
4 carrots, cut into 1 inch chunks
4 red potatoes, cut into 1 inch chunks
1 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.