Beef Stew

Thank you Kitty from Mount Airy

Beef Stew from WW New Complete Cookbook 2006

serves: 4

points: 1/4 of the pot of stew is = 7 points!!!

4 tsp olive oil1 shallot, finely chopped

1 tbs finely chopped carrot

1 tbs finely chopped celery

1 lb stew beef1 cup chopped canned plum tomatoes with juice

1/2 cup dry red wine

1 tsp finely chopped fresh thyme or 1/2 tsp dried

1 bay leaf

1/2 tsp saltpepper to taste

8 frozen pearl onions

2 carrots, peeled and cut into 1 inch chunks

4 medium potatoes, peeled and cut into 1 inch cubes

1 cup hot water

1 cup thawed frozen peas

1 tbs parsley

1 tsp oregano

1 tsp marjoram

In medium nonstick Dutch oven or heavy saucepan, heat the oil. Saute the finely chopped onion, carrot, and celery until translucent, 5-6 minutes. Add the beef and saute until browned, 5 min. Add the tomatoes, wine, thyme, bay leaf, salt and pepper; bring to a boil. Reduce the hear and simmer gently, partially covered, stirring occasionally, about 45 minutes.Add the pearl onions, carrot chunks potatoes and water. Cook, covered, 40 minutes.Stir in the peas; cook 4 minutes, then add the spices and cook 1 minute longer. Discard the bay leaf.This comforting cold-weather stew is worth the time involved. It can also be prepared in a crock pot.Saute the finely chopped veggies and beef as directed and transfer to the slow cooker with the remaining ingredients. Omit the water. Cook 4-5 hours on high or 8-10 hours on low.