Kiss the cold away with this hearty stew!
Serves 6
Ingredients:
2tbsp cooking oil
2lb chuck cubed steak, hormone and antibiotic free (85/15)
1/2c flour
1 32oz carton of beef stock (should only have ingredients in it like beef or …stock)
2c red wine
1 chopped onion
2 tbsp tomato paste
3 large carrots peeled and chopped
1 c baby Yukon good potatoes, quartered
Salt and pepper
Love
Directions:
Heat a large pot at medium high. Take a plastic or paper bag add the cubes of beef, flour and pepper and shake well. Add beef to the pot and cook on all sides until browned about 5 minutes. You may need to do this in two batches. Use 1tbsp oil for each batch.
Remove beef and add tomato paste, cook a minute or two and then deglaze the pan (scrape up the bits) with the wine and stock. Bring to a boil, cover then simmer for 1 1/2 hours. Add the vegetables (not potatoes) and continue to cover and simmer for 10 minutes. Add potatoes and cover again. Cook it for an additional 30 minutes until potatoes are done.
Nutrition Facts:
Calories: 409
Protein: 30g
Carbs: 16.8
Fat: 25g
Fiber: 1g
Nutrition Tip:
Some calorie budgets are about 400 for dinner. SOO it’s easy to see that something like a beef stew can be your max budget. Eat it slow and pair with low calorie foods like roasted vegetables, a plain side salad or mashed hot cauliflower if you need more than a stew for dinner!
