Over the weekend I was looking for something to eat delicious. I’m trying to watch what I eat so I’m big on cooking my own things right now. Well I found this great beef stew recipe which is awesome served on it’s own without rice. It really eats almost like a very hearty beef and vegetable soup. I loved it and ate it for 4 of my meals this week. I’m losing weight for a weight loss challenge at work and this hasn’t seemed to hurt me much. The only real carbs in there are the potatoes and since I’m not on “no carb” just “lower carb” it worked out. Give it a try at the link above. I repeat it here so I won’t lose it but the lady who submitted it added lots of detail.
Ingredients
3 pounds beef stew meat, cut into 1 inch cubes
1/3 cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth, undiluted
1 (8 ounce) can tomato sauce
1 garlic clove, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
6 small potatoes, quartered
6 medium carrots, cut into 1 inch pieces
1 medium green bell pepper, cut into 1/2 inch pieces
1 medium onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
Directions
1.In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
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