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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 154.5
  • Total Fat: 3.8 g
  • Cholesterol: 28.7 mg
  • Sodium: 638.0 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 18.6 g

View full nutritional breakdown of Mom's New Beef Stew (Biggest Loser) (DD) calories by ingredient
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Mom's New Beef Stew (Biggest Loser) (DD)

Submitted by: GARDENER091


Number of Servings: 9

Ingredients

    1 tablespoon whole grain oat flour
    1/8 teaspoon garlic powder
    1/8 teaspoon salt
    pinch of ground black pepper
    1 pound top round steak, cut into 1" cues
    2 teaspoons extra-virgin olive oil
    8 ounces button mushrooms, halved
    1 onion chopped
    1 tablespoon minced garlic
    1 teaspoons dried thyme
    2 cans (14 hounces each) lower sodium, fat free beef broth
    2 large carrots, peeled adn sliced
    1 pound sweet potatoes, peeled and cut into 1" cubes

Directions

In a medium resealabale plastic bag, combine the flour, garlic powder, salta nd pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.

Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pan in a single layer. Cook for about 1 minute per side or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic and thyme. Cook stirring occassionally with a wooden sppon and scraping any browned bits from the pan bottom for about 10 minutes or until the onion is tender.

Add the broth and carrots, increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 minutes.

Add the potatoes. Cook for 45 minutes or until the beef is fork tender. Season to taste with salt and pepper. Serve immediately.

NOTE: I used the crock pot after browning the beef in non stick pan and it worked great! I put browned meat with other ingredients in crock pot.

Yield 9 serviess, Serving = 1 cup

Number of Servings: 9

Recipe submitted by SparkPeople user GARDENER091.






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