Beef Stew With Spring Vegetables - Ww |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This sounds great from Weight Watchers Slim Ways Hearty Meals. Ingredients:
1 teaspoon olive oil |
2 cups white pearl onions |
2 cups baby carrots |
2 medium leeks, well-washed and thinly sliced |
15 ounces boneless beef loin, cut into 2-inch cubes |
1 cup low sodium beef broth |
1 cup low sodium chicken broth |
20 ounces tiny new potatoes |
2 cups green beans, cut |
2 tablespoons flat leaf parsley, minced |
2 tablespoons fresh dill, minced |
1 teaspoon lemon zest, grated |
1 tablespoon fresh lemon juice (to taste) |
1/4 teaspoon fresh ground black pepper |
Directions:
1. In large nonstick saucepan, heat oil; add onions, carrots and leeks.
2. Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
3. Remove vegetable mixture from saucepan; set aside.
4. In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.
5. Add beef and chicken broths; bring liquid to a boil.
6. Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.
7. Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.
8. Stir in parsley, dill, zest, juice and pepper.
9. Divide evenly among 4 bowls and serve.
10. SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 4 Vegetables, 3 Proteins, 1 Bread, 10 Optional Calories.
11. PER SERVING: 395 Calories, 8 g Total Fat, 3 g Saturated Fat, 63 mg Cholesterol, 163 mg Sodium, 51 g Total Carbohydrate, 6 g Dietary Fiber, 31 g Protein, 119 mg Calcium; 7 points.
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