Beef Stew With Spring Vegetables Ww Recipe

Ingredients for Beef Stew With Spring Vegetables Ww

• Olive Oil
• White Pearl Onions
• Baby Carrots
• 2 leeks, sliced
• Boneless Beef Loin
• Low Sodium Beef Broth
• Low Sodium Chicken Broth
• Tiny New Potatoes
• 1 cup green beans, trimmed and halved
• Flat Leaf Parsley
• Fresh Dill
• Lemon Zest
• Fresh Lemon Juice
• Fresh Ground Black Pepper

How to Make Beef Stew With Spring Vegetables Ww

1. Heat 1 tablespoon olive oil in a large nonstick saucepan over medium heat.
2. Add 1 large onion, 2 carrots (chopped), and 2 leeks (sliced) to the saucepan.
3. Cook, stirring frequently, for 6-7 minutes, until onions are lightly browned.
4. Remove the vegetable mixture from the saucepan and set aside.
5. Add 1.5 lbs beef stew meat (cut into 1-inch cubes) to the same saucepan.
6. Cook over medium heat, stirring frequently, for 8-10 minutes, until the beef is browned on all sides.
7. Add 2 cups beef broth and 1 cup chicken broth to the saucepan.
8. Bring the liquid to a boil, then reduce heat to low.
9. Simmer, covered, stirring occasionally, for 1 1/2 hours, or until the beef is very tender.
10. Add 2 medium potatoes (peeled and cubed), 1 cup green beans (trimmed and halved), and the reserved vegetable mixture to the beef mixture.
11. Simmer, covered, for 15-20 minutes, or until the vegetables and beef are very tender.
12. Stir in 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh dill, the zest and juice of 1 lemon, and 1/4 teaspoon black pepper.
13. Divide the stew evenly among 4 bowls and serve.
14. (Optional) Garnish with a sprinkle of fresh herbs.