Stew 3 WW

Ingredients

Uncooked lean trimmed sirloin beef 12 oz, or shank, removed from bone, trimmed of fat and cut into 1/2-inch chunks

Table salt ⅛ tsp(s), to taste

Black pepper ⅛ tsp(s), to taste

All-purpose flour 1½ tbsp(s)

Vegetable oil 1½ tsp(s)

Uncooked onion(s) 1 medium, chopped

Garlic clove(s) 1 clove(s), medium, minced

Canned crushed tomatoes ½ cup(s)

Fat-free beef broth 1 cup(s)

Dried thyme 1 tsp(s)

Uncooked carrot(s) 3 large, sliced into 1/4 inch thick rounds

Frozen green peas 1 cup(s), thawed

Bay leaf 1 tsp(s), crumbled or 1 whole bay leaf

Light beer 4 fl oz

Fresh parsley 2 tbsp(s), minced

Directions

Preheat oven to 200°F (93°C). Season beef and dredge in 1 1/2 teaspoons of the flour seasoned with 1/4 tsp salt and 1/4 teaspoon pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2 to 4 minutes. Remove meat from pan.
Reduce heat to medium. Add onions to pan and saute; until just softened, about 5 minutes. Add garlic and cook until golden. Stir in remaining flour and cook until it just begins to colour, about 1 minute.
Pour in beer, tomatoes and 1 cup beef broth; add bay leaf , thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth if liquid is running low.
Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-cup servings.

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