Beef Stew

Friday, October 30, 2009

This is perfect for those cold wintery days. Too bad we don't have many of those here in Florida, but then again... 60 degrees is cold for me. I think I have just gotten used to the hot and muggy weather all these years. On those cold days, nothing beats a hot bowl of steaming soup. I love beef stew and I love this recipe. The only change I made was add a little more beef broth because I like my beef stew really soupy so I can soak up the liquid with a piece of bread. This turned out to be a great recipe from I was expecting it to be higher in points, but if you use lean beef round instead of beef chuck, then you save a lot of points per serving. Just try to get the leanest meat you can. Enjoy!

Beef Stew
Slightly addapted from

1 pound lean beef, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 (28 ounce) can Italian-style stewed tomatoes, undrained
1 (14.5 ounce) can beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots, or carrots cut into 1-inch thick slices
1 cup celery stalk, sliced

Toss beef with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium-high. Heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally.
Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the beef is just tender.
Add the potatoes, green pepper, celery and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the beef and vegetables are tender.

Servings: 6   Points: 6   Calories: 290   Fat: 9.8g   Fiber: 3.4   Sugars: 2.6g

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