This is another yanked off the WW boards, will probably be deleted soon since its apparently in the WW cookbook this month.
Prep: 25 minutes Cook: 1 hr 45 min
*2 lbs bottom round roast, trimmed and cut into 3/4 inch cubes
*1/4 cup AP flour
*1 TBS olive oil
*1 14.5 ounce can low sodium beef broth
*1 cup red wine
*1 16 ounce pkg frozen pearl onions
*10 ounces cremini mushrooms, quartered
*2 TBS tomato paste
*4 cloves garlic, chopped
*1 TBS fresh thyme, chopped
*1 bay leaf
*1/2 tsp salt
*1/4 tsp pepper
*1 lb carrots, thickly sliced
*2 TBS chopped fresh flat leaf parsley
1. Toss beef cubes and flour in a bowl til evenly coated. Heat oil in a large Dutch oven over med-hi heat. Add beef, in batches if necessary, and cook until browned, about 6 minutes. Transfer to a bowl with a slotted spoon.
2. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper; bring to a boil, scraping up any bits from bottom of the pan. Stir in beef and reduce heat. Cover and simmer 1 hour.
3. Stir in carrots. Cover and simmer again for 30 minutes. Serve sprinkled with chopped parsley.
Per serving (1 1/3 cups) 381 calories, 9g fat, 376 mg sodium, 24 g carbs, 4 g fiber, 49 g protein