Recipe of the Week

Today was a perfect snowy, slow cooker kind of day! This recipe comes courtesy of Sandra Lee's Semi-Homemade magazine:

Slow-Cooker Beef Stew:
1 (3 pound) beef chuck eye roast, trimmed and cut into 1 1/2-inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil (I substituted extra virgin olive oil)
1 (32 ounce) carton beef stock, like Kitchen Basics
1 (6 ounce) can tomato paste
1 medium red onion, sliced
2 garlic cloves, chopped
4 carrots, cut into 1/2-inch pieces
1 (1.5 pound) bag small Yukon gold potatoes, like Melissa's
1 (9 ounce) box frozen baby sweet peas, like Green Giant

1. Sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Working in 3 batches and using 1 tablespoon oil with each batch, cook beef, stirring occasionally for 4 to 5 minutes or until browned on all sides (about 15 minutes total). Transfer beef to a 6-quart slow cooker. Pour about 1/2 cup of stock into sillet, and stir to loosen particles from bottom of skillet with a wooden spoon. Pour into slow cooker.

2. In  medium bowl, stir together remaining stock and tomato paste. Pour stock mixture into slow cooker. Add onion, garlic, carrots, and potatoes. Cover, and cook on high for about 6 hours or until meat is fork tender. Uncover, and stir in frozen peas until heated through.

Makes 6 servings. WW Points per serving: 10