Winter Beef Stew

Hot and satisfying — a fantastic meal in a bowl. We seared the beef first to maximize its flavor.

• 1 spray(s) cooking spray
• 1 pound(s) uncooked lean trimmed sirloin beef, such as boneless beef top sirloin, cut into 1 1/2-inch chunks
• 2 teaspoons canola oil
• 1 large uncooked red onion(s), cut into 1/2-inch-thick slices
• 2 clove(s) (medium) garlic clove(s), peeled, smashed
• 5 teaspoons red wine vinegar
• 1 leaf/leaves bay leaf
• ⅛ ounce thyme, fresh, fresh, about 3 sprigs
• ½ teaspoon table salt
• ¼ teaspoon black pepper
• 1 cup(s) apple juice, or sparkling apple cider
• 1 cup(s) canned beef broth
• 2 medium uncooked carrot(s), thinly sliced
• 2 cup(s) cooked egg noodles, kept hot
• 2 tablespoons parsley, fresh, minced

1. Coat a large nonstick heavy-bottom pot (also know as a Dutch oven) with cooking spray; heat over medium-high heat for 30 seconds. Add beef; brown beef about 2 minutes per side. Remove beef from pot; set aside.

2. Heat oil in same pot. Add onion and garlic; cook over medium heat, stirring occasionally, until onion is tender, about 10 minutes. Stir in vinegar, bay leaf, thyme, salt and pepper. Pour in apple cider or juice, and stir up any browned bits with a wooden spoon. Add broth; bring to a simmer. Add carrots and beef, cover pot and reduce heat to low; simmer for 1 1/2 hours. Remove bay leaf and thyme sprigs.

3. To serve, spoon noodles onto individual serving plates and top with stew; sprinkle with parsley. Yields about 1 cup of stew and 1/2 cup of noodles per serving.

Notes: 8 WW Points+

This stew tastes even better if you make it a day in advance. Leave the bay leaf and thyme in the stew until you are ready to serve it.

Vary the recipe using parsnips instead of carrots (could affect PointsPlus values).

We serve the stew over egg noodles but couscous, rice or mashed potatoes are tasty alternatives (could affect PointsPlus values).

Source: Weight Watchers

4 servings (1 cup stew, 1/2 cup noodles each)