Slow-Cooker Guinness Stew with Mashed Potatoes - 9sp per serving

A skinny twist on this British pub classic. All the flavor with none of the work (and less points!).

Ingredients

• 1 1/2 pounds beef chuck, trimmed and cut into 2-inch pieces
• 2 large carrots, chopped
• 1 large onion, chopped
• 1 cup low-sodium beef broth
• 1 cup Guinness beer
• 3 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 large Russet potatoes, peeled
• 1 cup frozen peas
• 1/2 cup milk
• 2 tbsp butter

Instructions

• Combine the beef, carrots, onion, broth, beer, Worcestershire sauce, tomato paste, flour, 1 1/2 tsp salt and 1 tsp pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.
• Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4-5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover and warm until heated through.
• Mash the potatoes with the milk, butter, and 1/2 tsp of each salt and pepper in the medium bowl.
• Serve the stew in a bowl, topped with the mashed potatoes.

Makes 6 servings. 9sp per serving. 

Notes
Stew can be made without the potatoes, reducing the SP to 6 per serving.