Beef Stew

This is perfect for those cold wintery days. Too bad we don't have many of those here in Florida, but then again... 60 degrees is cold for me. I think I have just gotten used to the hot and muggy weather all these years. On those cold days, nothing beats a hot bowl of steaming soup. I love beef stew and I love this recipe. The only change I made was add a little more beef broth because I like my beef stew really soupy so I can soak up the liquid with a piece of bread. This turned out to be a great recipe from I was expecting it to be higher in points, but if you use lean beef round instead of beef chuck, then you save a lot of points per serving. Just try to get the leanest meat you can. Enjoy!

Beef Stew
Slightly addapted from

1 pound lean beef, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 (28 ounce) can Italian-style stewed tomatoes, undrained
1 (14.5 ounce) can beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots, or carrots cut into 1-inch thick slices
1 cup celery stalk, sliced

Toss beef with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium-high. Heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally.
Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the beef is just tender.
Add the potatoes, green pepper, celery and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the beef and vegetables are tender.

Servings: 6   Points: 6   Calories: 290   Fat: 9.8g   Fiber: 3.4   Sugars: 2.6g

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