Bountiful Beef Stew

1 T. Olive Oil
1 lb. Bottom Round Steak, trimmed and cut into 1" chunks
1/2 t. Salt
1/4 t. Black Pepper
3 onions, thinly sliced
1 1/4 lb. baby red potatoes, halved
1 1/2 c. baby-cut carrots
1 (14 1/2 oz) can reduced-sodium beef broth
2 t. finely chopped fresh tarragon
1/3 c. water
2 T. all-purpose flour

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the beef and sprinkle with the salt and pepper. Cook, turning frequently, until browned, about 4 minutes. Transfer the beef to a 5 or 6 qt. slow cooker.

2. Add the onions to the skillet. Reduce the heat to medium; cook, stirring occasionally, until softened and browned, about 8 minutes. Transfer the onions to the slow cooker and stir in the potatoes, carrots, broth, and tarragon. Push the potatoes down into the liquid 4-6 hours on high or 8-10 on low.

3. About 20 minutes before the cooking time is up whisk together the water and flour in a small bowl until smooth. Whisk in 1/4 cup of stew liquid until blended; stir the flour mixture into the stew. Cover and cook on high until the mixture simmers and thickens, about 15 minutes longer.

Yield: 4 servings (8pts)

from Weight Watcher Momentum