Beef Stew

Made this yesterday. It's a recipe I found on on E-tools. It is very good, filling and easy. I pre-cooked meat and onion and garlic like recipe says.I didn't add remaining flour. I microwaved the carrots for 3 minutes to pre-cook.  Then I put it all ingredients into the crock pot for 4-5 hours on high.

 Beef Stew = 4 servings @ 5 Points Plus

	12 oz uncooked lean trimmed sirloin beef, cut into 1/2-inch cubes
	1/8 tsp table salt, to taste
	1/8 tsp black pepper, to taste
	1 1/2 Tbsp all-purpose flour
	1 medium uncooked onion(s), chopped
	1 clove(s) (medium) garlic clove(s), minced
	1/2 cup(s) canned crushed tomatoes
	1 cup(s) fat-free beef broth
	1 leaf/leaves bay leaf
	1 tsp dried thyme
	3 large uncooked carrot(s), sliced into 1/4 inch thick rounds
	4 oz light beer
	2 Tbsp parsley, minced
	1 1/2 tsp olive oil
	1 cup(s) uncooked potato(es)

Instructions

• Preheat oven to 200ºF (100ºC). Season beef and dredge in 1 1/2 teaspoons of the flour seasoned with 1/4 tsp salt and 1/4 teaspoon pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2 to 4 minutes. Remove meat from pan. Reduce heat to medium. Add onions to pan and sauté until just softened, about 5 minutes. Add garlic and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 minute. Pour in beer, tomatoes and 1 cup beef broth; add bay leaf , thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth if liquid is running low. Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-cup servings.