Beef Stew

This recipe is also from my WW cookbook.  It works great in a crockpot for 8-10 hours.   I make my veggies chunkier when I am using the crockpot so I don't have a big pile of mush...just add the peas in with about 30-40 minutes to go.  This was a big hit for my Mom's birthday this year!

4 tsp. olive oil
1 shallot, finely chopped
1 tbsp. finely chopped carrot
1 tbsp. finely chopped celery
1lb. beef roast or 1lb. stew meat
1 C. chopped canned plum tomatoes
1/2 C. dry red wine
1 tsp. finely chopped fresh thyme or 1/2 tsp. dried
1 bay leaf
1/2 tsp. salt
Freshly ground pepper to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1in. pieces
4 medium potatoes, peeled and cut into 1in. cubes
1 C. hot water
1 tbsp. finely chopped flat leaf parsley
1 tbsp. finely chopped fresh oregano or marjoram

In a medium nonstock Dutch oven or heavy saucepan, heat the oil. Saute the finely chopped onion, carrot and celery until translucent, 5-6 minutes. Add the beef and saute until browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt and pepper, bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes. Add the pear; onions, carrot chunks, potatoes, and water. Cook, covered, 40 minutes.

Stir in the peas, cook 4 minutes, then add the parsley and oregano and cook 1 minute longer. Discard bay leaf.