Beef Stew With Spring Vegetables - Ww

• olive oil↗1 teaspoon
• white pearl onions↗2 cups
• baby carrots↗2 cups
• leeks↗2

  well-washed and thinly sliced

• boneless beef loin↗15 ounces

  cut into 2-inch cubes

• low sodium beef broth↗1 cup
• low sodium chicken broth↗1 cup
• tiny new potatoes↗20 ounces
• green beans↗2 cups

  cut

• flat leaf parsley↗2 tablespoons

  minced

• fresh dill↗2 tablespoons

  minced

• lemon zest↗1 teaspoon

  grated

• fresh lemon juice↗1 tablespoon

  to taste

• fresh ground black pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   In large nonstick saucepan, heat oil; add onions, carrots and leeks.

2. 2

   Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.

3. 3

   Remove vegetable mixture from saucepan; set aside.

4. 4

   In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.

5. 5

   Add beef and chicken broths; bring liquid to a boil.

6. 6

   Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.

7. 7

   Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.

8. 8

   Stir in parsley, dill, zest, juice and pepper.

9. 9

   Divide evenly among 4 bowls and serve.

10. 10

    SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 4 Vegetables, 3 Proteins, 1 Bread, 10 Optional Calories.

11. 11

    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.