Beef Stew With Spring Vegetables Ww Recipes

BEEF STEW WITH SPRING VEGETABLES - WW

Steps:

• In large nonstick saucepan, heat oil; add onions, carrots and leeks.
• Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
• Remove vegetable mixture from saucepan; set aside.
• In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.
• Add beef and chicken broths; bring liquid to a boil.
• Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.
• Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.
• Stir in parsley, dill, zest, juice and pepper.
• Divide evenly among 4 bowls and serve.
• SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 4 Vegetables, 3 Proteins, 1 Bread, 10 Optional Calories.
• 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.

GROUND BEEF AND VEGETABLE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
• Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
• Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.