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
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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.
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