Weight Watchers Beef & Veggie Stew - Michawn

1 pound lean top round steak, trimmed of all visible fat and cubed
2 carrots, cut into chunks
2 celery stalks, chopped
1 cup frozen pearl onions
1 parsnip, peeled and cut into chunks
1 1/2 cups reduced-sodium beef broth
1 cup canned crushed tomatoes
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 (10-ounce) box frozen peas

1. Preheat the oven to 325 degrees Fahrenheit. Heat a medium nonstick Dutch oven over medium-high heat. Add the beef and cook, stirring constantly, until browned, about 5 minutes. Stir in the carrots, celery, onions, and parsnip; cook, stirring occasionally, about 5 minutes. Stir in the broth, tomatoes, rosemary, thyme, salt, and pepper.
2. Cover the pot and transfer to the oven. Bake until the beef and vegetables are fork-tender, about 1 1/2 hours. Stir in the peas and bake until heated through, about 15 minutes longer.

Makes 4 servings.
4 points per 1 1/2 cups.

**To speed this along, I just put the vegetables and beef in a pressure cooker with a tiny bit of water (just so it won't stick). Doesn't take long at all for the beef to cook and the veggies to get tender (beef is also very tender this way), then just follow the rest of the recipe...all done on the stove instead of having to use the oven. Besides, I don't have a non-stick pot that can go in the oven.