WEIGHT WATCHER'S RICH AND SAVOURY BEEF STEW
I added a few veggies and some additional seasonings to WW Cowboy Beef Stew...it turned into a rich and delicious stew that no one would believe is a DIET recipe!! Serving size in 1 and 2/3 cups. WW points 4 or 5
Provided by ms.susan
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven.
- Meanwhile, pat the beef chunks dry with paper towels; Put the beef, flour, paprika and Montreal steak spice and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour.
- Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef.
- (Don't worry if it looks like it is overcooking -- once you add the veggies the crust on the bottom of the pan will scrape up easily and will add flavour and richness to the stew!).
- Crumble the bacon; set aside.
- Add the onions, carrots, celery, turnip, mushrooms, green beans and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, beef broth, ketchup, HP sauce, Splenda Brown sugar, Worcestershire sauce, bay leaves, crushed red pepper, and bring to a boil. Reduce the heat and simmer, partially covered, 2 hours. Add the potatoes and simmer until the beef and potatoes are fork-tender, about 40 minutes.
- Add more beef broth if it becomes too dry as the potatoes cook.
- Gradually mix the corn starch with water in a seperate cup until smooth. Add to the simmering stew. Stir until thickened.
- Mix in Herbes de Provence 15 minutes prior to serving.
Nutrition Facts : Calories 447.7, Fat 7.5, SaturatedFat 2.4, Cholesterol 65.1, Sodium 309.4, Carbohydrate 57.3, Fiber 8.9, Sugar 15.3, Protein 34.4
SAVORY BEEF STEW
Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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EASY BEEF STEW | RECIPES | WW USA - WEIGHTWATCHERS
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Cuisine AmericanCategory DinnerServings 4Total Time 1 hr 40 mins
- Preheat oven to 200°F (100°C). Season beef and dredge in 1 1/2 teaspoons of the flour seasoned with 1/4 tsp salt and 1/4 teaspoon pepper. Heat oil in oven-proof skillet and brown beef over high heat, 2 to 4 minutes. Remove meat from pan.
- Reduce heat to medium. Add onions to pan and sauté; until just softened, about 5 minutes. Add garlic and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 minute.
- Pour in beer, tomatoes and 1 cup beef broth; add bay leaf, thyme and carrots. Return beef to pot. Bring to a simmer, cover and place in oven. Cook until meat is tender, about 1 to 1 1/2 hours. Check on stew occasionally. Add remaining 1/2 cup beef broth if liquid is running low.
- Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in parsley, then serve in 1-cup servings.
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Cuisine AmericanCategory DinnerServings 4Total Time 2 hrs 9 mins
- Preheat the oven to 325°F. 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.
- 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. Yields about 1 1/2 cups per serving.
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