Beef Bourguingnon

• 1 1/2 tsp Olive Oil
• 1 1/2 lbs lean Beef Stew Meat
• 2 Cups vertically sliced onions
• 2 Cups sliced Carrots
• 1 cup diced green or red bell pepper
• 1 14 oz can diced tomatoes, undrained
• 1 12 oz pkg Button Mushrooms, quartered
• 1 14 oz can reduced sodium Beef Broth
• 1 1/2 cups Dry Red Wine
• 2 cloves Garlic, pressed
• 2 tbsp Tomato Paste
• 1 Bay Leaf
• 1/2 tsp Dried Thyme Leaves
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 3 tbsp All Purpose Flour
• 2 tbsp Butter, softened

1. Heat oil in a large Dutch Oven over medium high heat. Add beef in batches and cook until browned, remove and set aside.
2. Add onion, carrot, mushrooms, and bell pepper and cook until onions are lightly browned.
3. Return beef and juices to the pan.
4. Add tomatoes and the followining ingredients to the pan. (Beef Broth, Wine, Garlic, Tomato Paste, Bay Leaf, Thyme, Salt and Pepper).
5. Cover and bring to a simmer, cook for 2 hours or until beef is tender.
   
6. Discard bay leaf - IF YOU CAN FIND IT!
   
7. Combine flour and butter in a small bowl, mix with your fingers until mixture becomes a paste, ladle 1/2 cup of pan juices into the mixture. Whisk until smooth and then add to the pan. Stir well                  
   
Serves 8   Weight Watchers Points Value = 5 Points