No-Fuss French-Style Beef Stew

Reprinted with permission from Weight Watchers One Pot Cookbook, copyright (c) 2011. Published by Wiley.
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 6
LEVEL: Easy

ingredients

  • 1 (14 1/2-ounce) can whole peeled tomatoes, broken up and juice reserved
  • 2 tablespoons Dijon mustard
  • 3 fresh thyme sprigs tied together with kitchen string + 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound oyster, chanterelle, or white mushrooms, halved or quartered if large
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat oil in medium Dutch oven over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes.

Reduce heat to medium. Add all remaining ingredients except mushrooms and thyme leaves to Dutch oven; bring to boil. Reduce heat and simmer, covered, 1 hour.

Add mushrooms to pot and simmer, covered, until meat is fork-tender, about 1 hour longer. Remove and discard thyme sprigs. Serve sprinkled with thyme leaves.

PER SERVING: (about 1 cup stew): 327 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 56 mg Chol, 521 mg Sod, 18 g Carb, 5 g Sugar, 3 g Fib, 31 g Prot, 35 mg Calc.

Reprinted with permission from Weight Watchers One Pot Cookbook, copyright (c) 2011. Published by Wiley.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.