Beef and Vegetable Stew

So this is a must make! I found this recipe a few years back when I was on weight watchers and it is by far the best beef stew recipe I have ever made. No starches, full of flavor and perfect on a cold winter night. You don't even feel guilty about having a slice of fresh sourdough bread along side because there are no starches in the dish. This dish serves for and is only 6 weight watchers points plus. Enjoy!

Ingredients:
16 oz lean beef (stew meat), cubed
2 medium carrots, cut into chunks
2 ribs celery, chopped
1 cup frozen pearl onions
1 medium parsnip, peeled and chopped
1.5 cups low sodium beef broth
1 cup crushed tomatoes
1 sprig of fresh rosemary
1 sprig of fresh thyme
salt and pepper to taste
5 oz frozen peas

Directions:
1. Preheat oven to 325 degrees. Heat a medium non-stick dutch oven over medium high heat and add beef. Cook until browned, about 5 minutes and stir constantly.

2. Stir in carrots, celery, onions, parsnip; cook about 5 minutes, stirring occasionally. Stir in broth, tomatoes, salt and pepper. Lay both herb sprigs on top and cover.

3. Place covered dish in the oven and bake until veggies are fork tender, about 1.5 hours. Remove herb sprigs and stir in peas and bake until heated through about 15 more minutes. Yields about 1.5 cups per serving.