I got this recipe from the last issue of Weight Watchers Magazine.  If I weren't counting points, I'd have eaten lots more, it's the absolute best stew I've ever eaten.  I've modified it slightly from the magazine.

• 1 lb stew meat
• 1 tsp salt
• 1/2 tsp pepper
• 2 large onions, chopped
• 4 large carrots, cut into 1" pieces
• 3 garlic cloves, coarsely chopped
• 1/2 jalapeno pepper, chopped
• 1 tsp cumin
• 1 (28 oz) can diced tomatoes
• 1 cup frozen corn

Sprinkle beef with salt and pepper.  Spray a dutch oven with cooking spray.  Sear the beef over medium-high heat until browned, about 3 minutes.  Transfer to a plate.

Add the next 5 ingredients and cook until golden.  Stir in beef and tomatoes.  Bring to a boil, simmer, covered until beef is tender, about 1 1/2 hours.

Add the corn and cook for another 10 minutes.

Serve and enjoy!  I enjoyed mine with some jiffy mix cornbread.

Serving Size: 2 1/2 cups
Points: 7 (if using lean boneless bottom round roast)

Country Blessings,
Jamie