It was a cool rainy day in western NC today & my husband suggested I make some beef stew. I have only made beef stew one other time & it didn’t turn out at all. So I was kinda worried that I would spend so much on groceries & then have it not turn out again. It was actually really easy & delicious!
Original recipe from http://www.thepioneerwoman.com
Recipe makes 6 servings
1 serving = 2 cups = 7 weight watchers points+
2 lbs stew meat (I have no idea what kind of beef they use for stew meat so I trimmed off any fat I saw & counted it at sirloin)
2 tbsp olive oil
1 tbsp challenge lite butter
1 yellow onion diced
3 cloves garlic minced
12 oz light beer (I used bud light)
4 cups hot water
4 beef bouillon cubes
1/2 tsp salt
1/2 tsp paprika
1/2 tsp pepper
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 1/2 tsp sugar
6 whole carrots chopped
3/4 pound small red skin potatoes quartered
In a large soup pot heat oil & butter over medium high heat. Toss in stew meat & cook until partly browned. A little pink or even red is ok.
Using a slotted spoon pull meat out of pot leaving as much juice behind as you can. Set meat aside.
Saute onions & garlic in soup pot for a few minutes.
Add beer, hot water, bouillon, tomato paste, paprika, worcestershire sauce, salt, pepper, & sugar. Stir well.
Cut stew meat up into bite size pieces.
Add meat back into soup pot. Bring to a boil & then reduce heat, cover, & simmer for 2 hours.
After 2 hours add in chopped carrots & potatoes. Simmer for another hour.