Beef Stew With Spring Vegetables - Ww - cooking recipe

Ingredients

1 teaspoon olive oil
2 cups white pearl onions
2 cups baby carrots
2 medium leeks, well-washed and thinly sliced
15 ounces boneless beef loin, cut into 2-inch cubes
1 cup low sodium beef broth
1 cup low sodium chicken broth
20 ounces tiny new potatoes
2 cups green beans, cut
2 tablespoons flat leaf parsley, minced
2 tablespoons fresh dill, minced
1 teaspoon lemon zest, grated
1 tablespoon fresh lemon juice (to taste)
1/4 teaspoon fresh ground black pepper

Preparation

In large nonstick saucepan, heat oil; add onions, carrots and leeks.
Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
Remove vegetable mixture from saucepan; set aside.
In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.
Add beef and chicken broths; bring liquid to a boil.
Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.
Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.
Stir in parsley, dill, zest, juice and pepper.
Divide evenly among 4 bowls and serve.
SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 4 Vegetables, 3 Proteins, 1 Bread, 10 Optional Calories.
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.