Modern Healthy Beef Stew
I love homemade beef stew – but I’ve never made it. When I saw this I knew we had to shoot it.
This stew comes pretty much straight from The Biggest Loser Family Cookbook. I love to adapt recipes once I’ve made them and tweak things for my own tastes. This is one I’ve changed only a few details – it was close to perfect! They do recommend half the flour but I didn’t feel it coated well. I also doubled the garlic because hey, you can never get too much taste!
Trivia: Stew is one of the oldest meals in the world. In the Bible book of Genesis, Esau trades his father’s dowry with his brother Jacob, all for a dish of stew.
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- 2 tablespoon whole-grain oat flour
- 1/8 teaspoon garlic power
- 1/8 teaspoon salt
- Pinch of ground black pepper
- 1 pound top round steak, cut into 1″ cubes
- 8 ounces button mushrooms, each halved
- 1 onion, cut or minced
- 2 tablespoons minced garlic
- 1 teaspoon dried thyme
- 2 cans (28 total oz.) low-sodium, fat-free beef broth
- 2 large carrots, peeled and cut into bite-size pieces
- 1 pound sweet potatoes, peeled and cut into 1″ cubes
- Combine the flour, garlic powder, salt, and pepper in a large resealable bag. Add the beef and shake the bag until all the cubes are coated well. Refrigerate for at least 15 minutes.
- Heat a non stick pan over medium-high heat. Spray the pan with oil and lay the beef down in a single layer.
- Cook approximately 1 min. each side until browned then reduce the heat to medium.
- Add the mushrooms, onion, garlic, and thyme. Cook until the onion is tender (or if minced, a nice brown), stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom.
- Add the broth and carrots. Increase the heat back to high. When the broth boils, reduce the heat to low so the mixture simmers gently.
- Cover and cook for approximately 45 minutes.
- Add the potatoes and cook for another 45 minutes (the beef should be tender). Season with additional salt and pepper as necessary.
- Serve immediately.