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Photo of Classic Beef Stew by WW

Classic Beef Stew

3
Points® value
Total Time
2 hr
Prep
30 min
Cook
1 hr 30 min
Serves
4
Difficulty
Moderate
This seemingly long recipe can actually be easy if you slow cook it while you're at work. Follow the instructions for your crockpot and adjust the recipe accordingly

Ingredients

Uncooked lean trimmed sirloin beef

12 oz, or shank, removed from bone, trimmed of fat and cut into 1/2-inch chunks

Table salt

⅛ tsp(s), to taste

Black pepper

⅛ tsp(s), to taste

All-purpose flour

1½ tbsp(s)

Vegetable oil

1½ tsp(s)

Onion

1 medium, chopped

Garlic

1 clove(s), large, minced

Canned crushed tomatoes

½ cup(s)

Canned fat-free beef broth

1 cup(s)

Dried thyme

1 tsp(s)

Carrots

3 large, sliced into 1/4 inch thick rounds

Frozen green peas

1 cup(s), thawed

Bay leaf

1 tsp(s), crumbled or 1 whole bay leaf

Light beer

4 fl oz

Fresh parsley

2 tbsp(s), minced

Instructions

  1. Preheat oven to 200°F (93°C). Season beef and dredge in 1 1/2 teaspoons of the flour seasoned with 1/4 tsp salt and 1/4 teaspoon pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2 to 4 minutes. Remove meat from pan.
  2. 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 colour, about 1 minute.
  3. 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 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth if liquid is running low.
  4. Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-cup servings.

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