Weight Watchers Hearty Red Wine and Beef Stew

1 1/2 lbs top sirloin steak, trimmed and cut into 1- inch cubes
1/2 t salt, divided
1/4 t black pepper
1/4 C all-purpose flour
6 t olive oil, divided
3 carrots, chopped
1 C chopped onion
4 garlic cloves, minced
1 (8oz) package mushrooms, quartered
1 T no-salt-added tomato paste
1 (12 oz) jar roasted red bell peppers, drained and chopped
1 C water
3/4 C dry red wine
1/2 C less-sodium beef broth

Sprinkle beef with 1/4 teaspoon salt and black pepper. Place beef and flour in a large zip-top plastic bag; seal and shake to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of beef; cook 5 minutes or until browned, stirring frequently. Repeat with 2 teaspoons oil and remaining beef. Remove from pan; set aside.
Add remaining 2 teaspoons oil to pan. Add carrots, onion, and garlic; cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add beef, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients to pan; bring to a boil. Cover, reduce heat to low, and simmer 2 hours. Yield; 6 cups ( serving size 1 Cup)

Number of Servings: 6

Recipe submitted by SparkPeople user JINJI05.