Beef Stew With Spring Vegetables - Ww

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 2 cups 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

Recipe

• 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.