Classic Beef Stew
1
Points®
Total time: 2 hr • Prep: 30 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
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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