Sunday, October 23, 2011

Classic Beef Stew

I made this in my crockpot and just left it all day, but you can follow this recipe and have it ready in like a couple hours. 

Points Plus value:  5
Servings:  4

12 oz. lean sirloin beef, cut into 1/2 inch cubes
1/8 tsp  table salt, to taste
1/8 tsp black pepper, to taste
1 1/2 Tbsp all-purpose flour
1 1/2 tsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1/2 cup canned crushed tomatoes
1 cup fat-free beef broth
1 bay leaf
1 tsp dried thyme
3 large carrots, sliced into 1/4 inch thick rounds
1 cup frozen green peas, thawed
4 oz. light beer
2 Tbsp parsley, minced

Preheat oven to 200.  Season beef and dredge in 1 1/2 tsp of the flour seasoned with 1/4 tsp salt and 1/4 tsp pepper.  Heat oil in oven-proof skillet and brown beef over high heat 2 to 4 minutes.  Remove meat from pan.
Reduce heat to medium.  Add onions to pan and saute until just softened, about 5 minutes. Add garlic, and cook until golden.  Stir in remaining flour and cook until it just begins to color, about 1 minute.  (At this point I added everything to my crockpot and cooked it all day long, or u can continue with the recipe).
Pour in beer, tomatoes and 1 cup beef broth; add bay leaf, thyme and carrots.  Return beef to pot. Bring to a simmer, cover and place in oven.  Cook until meat is tender, about 1 to 1/2 hours.  Check on stew occasionally.  Add remaining 1/2 cup beef broth is liquid is running low.  Ten minutes before serving, add peas to stew.  Cover and let stand serve in 1 cup servings.  Sprinkle on parsley.

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