Osso Buco-Style Beef Stew (Slow Cooker Recipe)

I made this for dinner tonight and it was SO good! I used fire-roasted tomatoes instead of regular diced. The gremolata added so much MORE flavor. Will use again... courtesy of Weight Watchers Magazine September-October 2010 Issue.

Prep: 25 min  Serves: 8 Cook/Slow cook: 4 hr 20 min

STEW
2 1/2 lbs stew meat
1/4 c all-purpose flour
3 tsp olive oil
2 onions, finely chopped
1 1/2 c low sodium beef broth
3 garlic cloves chopped
1 (28 oz) can diced tomatoes, drained
4 carrots, thickly sliced
6 sprigs+ 1/4 c chopped Italian or flat leaf parsley
salt
pepper

GREMOLATA (Sprinkle on top of each serving)
1/2 c chopped flat leaf parsley
grated zest of one large lemon
1 garlic clove, finely chopped

1. For stew, combine beef and flour in large bowl; toss to coat. Heat 1 tsp oil in large nonstick skillet over med high heat. Add 1/3 of beef and cook, turning frequently, until browned, 4-5 minutes. Transfer to slow cooker. Repeat with remaining oil and beef.

2. Add onions, broth, and garlic to skillet. Bring to boil, scraping up brown bits. Cook until onions are crisp-tender, 3 minutes. Add onion mixture, tomatoes, carrots, parsley sprigs, salt, and pepper to slow cooker; stir. Cover and cook until beef and vegetables are fork-tender, 4-6 hours on high or 8-10 hours on low. Discard parsley sprigs and stir in chopped parsley.

3. For gremolata, meanwhile, mix all ingredients in small bowl. Serve with stew.

POINTSPLUS VALUE: 7

Serve over 1/3 cup polenta and up the pointsplus value by 1 or 2.