Julia Child's Boeuf Bourguignon (WW Version)

Upon receiving a Weight Watchers magazine in the mail this week, I was thrilled to find a Weight Watchers version of Boeuf Bourguignon. It is Julia Child's recipe, with a healthier twist. The original is 17 points, and the WW version is 8. For those of you who aren't familiar with WW speak, 17 points is quite a bit! I have wanted to make this since Troy and I saw the movie Julie & Julia because it looked mouth-watering in the movie!

So, this week, I attempted to make it and succeeded! It wasn't a difficult recipe and I got the roast I used in it for $1.99 a lb! Score! For a little more Europen flair, I served the meal with Orangina, a French baguette, and a spinach salad.

Here is the recipe....enjoy!

Boeuf Bourguignon
(Taken from WW Magazine January/February 2010)

2 lbs bottom round roast, trimmed of fat and cut into 3/4-inch cubes
1/4 c all-purpose flour
1 Tbsp olive oil
2 (14 1/2 oz) cans low-sodium beef broth
1 c red wine
1 (16-oz) package frozen pearl onions (I used 3 fresh brown onions and it was delish!)
1 (10-oz) package of cremini mushrooms (I couldn't find these, I used brown bella instead)
2 Tbsp tomato paste 4 garlic cloves, chopped 1 Tbsp chopped fresh thyme 1 bay leaf 1/2 tsp salt 1/4 tsp black pepper 1 lb carrots, thickly sliced 2 Tbsp chopped fresh flat-leaf parsley
*I also added 1 bag of Trader Joe's Fingerling Potatoes

Directions
1. Toss beef and flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat (I don't have one...a large pot with a lid works just fine!). Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium bowl with slotted spoon.
2. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt, pepper; bring to a boil, scraping up browned bits from bottom of pot. Sir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots (and potatoes, if you are adding them). Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve, sprinkled with parsley.