French Onion Beef Stew
Serves about 4.
Prep time: 15 minutes
Cook time: 1 1/2 hours
- 1/2 cup unsalted butter (1 stick)
- 4 cups sliced onions
- 6 cups low sodium beef broth
- 1 cup dark beer
- 2 1/2 pounds beef stew meat
- 3 tablespoons flour
- 2 tablespoons extra virgin olive oil
- 3 medium carrots, sliced
- 3 medium celery stalks, chopped
- 4 medium red potatoes, sliced
- 1 cups mushrooms
- 1 1/2 tablespoons italian seasoning
- 4 slices of french bread
- 4 slices of mozzarella or provolone cheese
- Salt and pepper
- Melt the butter in a large Dutch oven over medium high heat. Add onions, reduce heat to medium low, and cook until onions are soft and translucent, about 10 minutes. Mix in 4 cups of broth and 1 cup of beer. Reduce heat to low and simmer for about 15 minutes. Remove from direct heat after but keep warm.
- Meanwhile, dredge the beef stew meat in flour and shake off excess. Heat olive oil in another pot over medium heat. Add the beef stew meat in batches and cook until browned on each side, about 4 – 5 minutes. Remove from heat and set in another bowl.
- Add beef to the same pot and stir in the remaining 2 cups of broth. Increase heat to high, bring to a boil and then reduce to low. Simmer for about 30 minutes, or mixture is thickened.
- Gradually mix in the onion and beer/broth mixture, mixing well. Stir in the carrots, celery, potatoes, mushrooms and italian seasoning. Cover the mixture and simmer for another 30 – 45 minutes, or until vegetables are soft.
- Preheat broiler. Fit a slice of bread over four ramekins or bowls. Add a slice of cheese to the tops of the bread. Broil for about 2 minutes or until cheese is melted and browned. Serve warm.
Nutritional information per serving:
Fat: 24 grams
Carbohydrates: 44.5 grams
Fiber: 6 grams
Protein: 32 grams
Weight Watchers Points: 14