Beef & Root Veggie Stew | Recipes | WW USA

Name: Beef & Root Veggie Stew | Recipes | WW USA
Ingredients: Cooking spray: 4 spray(s); Uncooked lean trimmed boneless chuck steak: 3 pound(s), cut into ¾-inch cubes and patted dry; Uncooked onion: 2 cup(s), chopped, (from about 2 medium); Celery: 1 cup(s), chopped, sliced (from about 2 medium stalks); Garlic: 4 clove(s), finely chopped; Unsalted beef stock: 5½ cup(s), divided; Carrots: 1 pound(s), peeled and cut on an angle into 1-inch pieces; Fresh thyme: 6 sprig(s); Bay leaf: 3 leaf/leaves; Kosher salt: 1½ tsp; Black pepper: 1 tsp; Uncooked turnip: 2 pound(s), (4 medium), peeled and cut into 1-inch pieces; Cremini mushroom: 1 pound(s), halved (or quartered if large); All-purpose flour: ¼ cup(s); Dijon mustard: 1½ Tbsp

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Beef & Root Veggie Stew & see the Points value of this great recipe.

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Ingredients

Cooking spray: 4 spray(s)
Uncooked lean trimmed boneless chuck steak: 3 pound(s), cut into ¾-inch cubes and patted dry
Uncooked onion: 2 cup(s), chopped, (from about 2 medium)
Celery: 1 cup(s), chopped, sliced (from about 2 medium stalks)
Garlic: 4 clove(s), finely chopped
Unsalted beef stock: 5½ cup(s), divided
Carrots: 1 pound(s), peeled and cut on an angle into 1-inch pieces
Fresh thyme: 6 sprig(s)
Bay leaf: 3 leaf/leaves
Kosher salt: 1½ tsp
Black pepper: 1 tsp
Uncooked turnip: 2 pound(s), (4 medium), peeled and cut into 1-inch pieces
Cremini mushroom: 1 pound(s), halved (or quartered if large)
All-purpose flour: ¼ cup(s)
Dijon mustard: 1½ Tbsp