No-Fuss French-Style Beef Stew

  • Yield servings


1 tablespoon olive oil
1 large onion, thinly sliced
3 cloves garlic
1 1/2 pounds beef top round, trimmed and cut into 1 1/2-inch chunks
1 sweet potato, peeled and cut into 3/4-inch chunks
2 cups dry white wine
1 (14 1/2-ounce) can whole peeled tomatoes, broken up and juice reserved
2 tablespoons Dijon mustard
3 fresh thyme sprigs tied together with kitchen string + tablespoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound oyster, chanterelle, or white mushrooms, halved or quartered if large


  1. Heat oil in medium Dutch oven over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes.
  2. Reduce heat to medium. Add all remaining ingredients except mushrooms and thyme leaves to Dutch oven; bring to boil. Reduce heat and simmer, covered, 1 hour.
  3. Add mushrooms to pot and simmer, covered, until meat is fork-tender, about 1 hour longer. Remove and discard thyme sprigs. Serve sprinkled with thyme leaves.

Weight Watchers; 2012. Used by permission of John Wiley & Sons.



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