I don’t know about you guys, but we had some crap weather here today. It was a typical New England spring day: misty, cloudy, gloomy–perfect weather for making a nice lamb stew! I’ve cross-posted the recipe on my other blog (didn’t know I had two, eh?)

Core Plan Beef (or Lamb) Stew

1-1/2 lbs lean beef (or lamb), cut into chunks for stewing
1 Tbsp canola or olive oil
1 medium onion, frenched
3 carrots, cut into large chunks
2 ribs celery, prepared similarly
4 parsnips, ditto
4 or 5 medium-ish red potatoes, again, cut into chunks
2 cups beef stock
2 cups canned, diced tomato
2 Tbsp tomato paste
Garnier Bouquet (I used bay leaf, thyme, and sage, but any old seasoning combination that plays well with beef’ll work. Dry herbs are OK, too.)
Salt & Pepper to taste

Preheat the oven to 250 degrees. Meanwhile, in an oven-safe dutch oven, heat oil over med-high heat on the stove. Add the meat (seasoned with some salt and pepper) and sear it. When it’s got some good color, remove it from the pan and set aside. Toss in the onions along with a good sized pinch of salt and saute them until translucent. Add the remaining vegs (and a little more salt) and saute them for 5 minutes or so–just to give them a little jump start. Then, add the broth and the tomatoes and tomato paste, along with the herbs. Bring it up to a boil and throw in the meat. Cover and move the whole operation into the oven for 2 or 3 hours. Yummy! And enough for eight 1 cup servings!

If you’re following the Flex plan, there’s 4 points* in each 1 cup serving, leaving enough points left over to enjoy with a hunk of soft and chewy bread brushed with a little olive oil (and still be a relatively low point and hearty meal).

Next time I’ll add a tablespoon or so of mashed potatoes to help thicken it up a bit. Otherwise–delish!

*points calculated with the WeightWatchers.com eTools  recipe builder.