Serving Size: 1.25 cups
WW Points+: 7 Calories: 268.1 Total Fat: 12.7g Fiber: 2.9g
Apparently it's hurricane weather in New England...the wind and rain are a little ridiculous and Harvey and I have been snuggling on the couch all day watching Law and Order and NCIS. Don't judge. A day like this calls for a nice warm meal...that is if you have power.
This slow simmered beef stew is perfect for cold, lazy days. Prepare it in the morning and let it cook all day for an easy and hearty meal that is sure to warm you up this season.
For this stew, use either a chuck or round roast, cut into 1 inch cubes and trimmed of fat. This is usually what is in the packages at the grocery store labeled "stew beef", so if you use that, just trim off any excess fat that you see. In addition to the beef, large chunks of potatoes, carrots, and celery make this a very hearty stew and the worcestershire sauce and red wine give it great flavor.
This is definitely a favorite in my house and I made it two Sundays in a row. The leftovers heat up really well either in the microwave or on the stove as well.
- 1 tbsp Canola Oil
- 2 lbs Beef, chuck or round roast, cut into 1 inch cubes and trimmed of fat
- 2 medium Onions, chopped
- 3 Garlic Cloves, chopped
- 3 large Carrots, peeled and chopped
- 3 medium Celery Stalks, chopped
- 1 lb Red Potatoes, peeled and chopped
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tbsp Worcestershire Sauce
- 1/2 cup Red Wine
- 4 cups Fat Free Low Sodium Beef Broth
- 1 Bay Leaf
- 2 tbsp Cornstarch
- 1/4 cup Water
- 1 cup Frozen Green Peas, thawed
- Salt and Black Pepper to taste
Heat a large pot over medium high heat. Season the Beef with a little Salt and Black Pepper. Add Canola Oil to the pot and brown the meat.
Add Onions and Garlic and saute until fragrant, about 3 minutes.
Add Carrots, Celery, Potatoes, Rosemary, Thyme, and the Bay Leaf. Stir to distribute the spices evenly.
Pour in the Worcestershire Sauce, Red Wine, and Beef Broth. Bring to a boil, then reduce to simmer. Cover and let the stew simmer for at least 2 hours.
After at least two hours, bring the stew to a light boil. Mix the Cornstarch with the Water and stir it into the stew until it becomes slightly thick. Reduce to simmer again. Add the thawed Peas and add Salt and Black Pepper to taste. Before serving, remove the Bay Leaf.
Pour 1 1/4 cups of stew into bowls and serve hot.
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