Boeuf Bourguignon (Weight Watchers) - cooking recipe

Ingredients

2 lbs boneless bottom round roast, trimmed and cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 tablespoon olive oil
1 (14 1/2 ounce) can low sodium beef broth
1 cup red wine
1 (16 ounce) package frozen pearl onions
1 (10 ounce) package cremini mushrooms
2 tablespoons tomato paste
4 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb carrot, thickly sliced
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Toss beef and flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium with slotted spoon.
Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper; bring to boil, scraping up browned bits from bottom of pot. Stir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots, Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve sprinkled with parsley.