What’s in the Crockpot?
Beef Stew Burgundy-Style!
It’s been quite chilly these past few days, so I wanted to make a hearty beef stew for dinner last night. I slightly modified a recipe I found in one of my new cookbooks – Weight Watchers One Pot Cookbook. If you have this cookbook, you can find the recipe on page 233. I substituted butternut squash in place of the Yukon Gold potatoes (and saved 2 PointsPlus).
2 Tbsp all-purpose flour
3/4 tsp salt
1/4 tsp black pepper
1 lb boneless beef bottom round, trimmed and cut into 2 inch pieces
1 Tbsp olive oil
1 1/2 cups reduced-sodium beef broth
1/2 cup dry red wine (I used a Cabernet Sauvignon)
20 oz chopped butternut squash the original recipe calls for 3/4 lb Yukon Gold potatoes
1/2 lb mushrooms
4 carrots, cut into 1-inch pieces
1 cup pearl onions (the original recipe calls for frozen, but I could not find them in my store)
2 cloves if garlic, minced
1 1/2 tsp dried savory
1. Mix together flour, salt and pepper into a shallow dish. Coat beef with seasoned flour and shake off the excess.
2. Heat olive oil in a large skillet over medium-high heat. Add coated beef and cook until browned on all sides. Transfer browned beef to your crock pot.
3. Add remaining ingredients to the crock pot. Cover and cook for 3-4 hours on high or 8-10 hours on low, or until the beef and vegetables are tender.
This recipe serves 4 and is only 8 PointsPlus per serving! The original recipe that uses the potatoes is 10 PointsPlus. This beef stew is very easy to make and the perfect dinner for a chilly, winter day.