1. In a medium nonstick Dutch Oven, heat the oil. Saute the finely chopped onion, carrot, and celery u til translucent, 5 to 6 minutes. Add the beef and saute u til browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt , and pepper, bring to a boil. Reduce heat and simmer gently, partially covered, stirring occasionally, about 45 minutes.

2. Add the pearl onions, Carr or chunks, potatoes and water. Cook covered, 40 minutes.

3. Stir in the peas, cook 4 minutes, the add the parsley, and oregano and cook 1 minute longer. Discard the bay leaf.

SERVING SIZE IS 1/4 OF STEW, 7 POINTS PER SERVING