Mom's New Beef Stew (Biggest Loser CB)
 Recipe)
- Number of Servings: 4
Ingredients
1 Tbsp Oat Flour1/8 tsp garlic powder1/8 tsp saltPinch of black pepper1 lb round steak cut into 1" cubes2 tsp olive oil8 oz button mushrooms, each halved1 onion, cut into bite size pieces1 Tbsp minced garlic1 tsp dried thyme2 14oz cans fat free beef broth2 large carrots, peeled and cut into bite size pieces1 lb sweet potatoes, peeled and cut into 1" cubes
In a medium resealable plastic bag, combine the flour, garlic powder, salt and 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 pot 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 occasionally with a wooden spoon and scraping and browned bits from the pan bottom, for about 10 minutes, or until the onion is tender.
Add the broth and carrots. Increast 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 with addional salt and pepper. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JAIME-LYNN.
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 pot 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 occasionally with a wooden spoon and scraping and browned bits from the pan bottom, for about 10 minutes, or until the onion is tender.
Add the broth and carrots. Increast 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 with addional salt and pepper. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JAIME-LYNN.
Nutritional Info Amount Per Serving
- Calories: 303.4
- Total Fat: 7.8 g
- Cholesterol: 64.6 mg
- Sodium: 743.3 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 4.6 g
- Protein: 32.0 g
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