March 16, 2009 7:00 am
Welcome to week 21 of Club HASAY! Not sure what HASAY is? Read all about it here. I went to the gym one day last week and used the Wii Fit a few other days. I took Elliot with me and she freaked on the daycare ladies so it seems like she might need to ease into it. I’m pretty sure she wants me to stay fat.
This week’s guest poster is Jen from Sprite’s Keeper. Jen is tied with one other person for most times as a HAGAY (and HASAY) guest poster. There’s a reason I keep asking her to come back, she’s the bestest. If you haven’t been over to Sprite’s Keeper, you need to go now.
Cravings. Oy. They hit so hard sometimes, they hurt. (Especially when they’re armed. Unfortunately, that usually ends up in flesh wounds.)
I was thinking over what I would contribute to this week’s HASAY roster and nothing came to mind since my mind was too busy dreaming up all the comfort foods I haven’t been able to enjoy in such a long time. Beef stew for instance. I have been craving beef stew for over a year now. Seriously!
John brought home a Weight Watchers Momentum cookbook from his WW meetings and we flipped through it until we stumbled upon this recipe.
I wasn’t convinced it would kill the craving, but John promised to try it out anyway.
Folks? Oh. My. Melt. In. Your. Mouth. Beefy. Goodness! Exactly what I needed to get those cravings under control and it wasn’t even cheating! (Add a little salt or seasoning to the finished product which double the pleasure..)
So, I am passing the beef forward and printing the recipe here for you. Try it, love it, Live it.
Bountiful Beef Stew
Prep time: 25 min
Cook: 4-6 hours on high or 8-10 hours on low
1 tblsp olive oil
1 pound bottom round steak trimmed and cut into 1 inch chunks
1/2 tsp salt
1/4 tsp black pepper
3 onions thinly sliced (3 may be a bit much. John used two and we never missed the third)
1 1/4 pound baby red potatoes, halved
1 1/2 cups baby-cut carrots
1 (14 1/2 oz) can reduced-sodium beef broth
2 tsp finely chopped fresh taragon
1/3 cup water
2 tblsp all-purpose flour
Heat the oil in a large nonstick skillet over medium high heat. Add the beef and sprinkle with the salt and pepper. Cook, turning frequently, until browned, about 4 minutes. Transfer the beef to a 5 or 6 quart slow cooker.
Add the onions to the skillet. Reduce the heat the medium: cook, stirring occasionally, until softened and browned, about 8 minutes. Transfer the onions to the slow cooker and stir in the potatoes, carrots, broth, and tarragon. Push the potatoes down into the liquid. Cover and cook until the beef and vegetables are fork-tender, 4-6 hours on high or 8-10 hours on low.
About 20 minutes before the cooking time is up, whisk together the water and flour in a small bowl until smooth. Whisk in 1/4 cup of the stew liquid until blended; stir the flour mixture into the stew. Cover and cook on high until the mixture simmers and thickens, about 15 minutes longer.
(Per Serving: 1 3/4 cups)
9 g fat
2 g sat fat
0 g trans fat
84 mg chol
454 mg sodium
41 g carb
6 g fiber
40 g protein
John: down 1
Now, if anyone can tell us about a low fat mac-n-cheese recipe, you’ll be my new best friend..