Wednesday, November 12, 2014

Vegetable Beef Stew

This recipe has been a long-time winter favorite, and since it's colder than a reindeer's butt outside, I am making it for dinner.  I'm so not a winter person, but I can do stew.

This recipe makes a ton.  I really haven't figured out how to make less than enough for a crowd.  Anyhoo, I cook one night and have lunch and dinner done for the next several days, so, yeah.

Start with one can of each of these in a BIG pot on low/medium heat:
beef broth, chicken broth, lima beans, tomato sauce, rotel 
(I'm super thrifty, so I always buy store brand, and when I pay attention, I buy the low-sodium versions)

 Next, add a couple of pounds of lean stew meat.  I personally like the tenderized stuff, but they didn't have any this time.  If the chunks are too big, chop them before adding them to the pot.

Next, add chopped carrots, celery, onion, potatoes, and bell pepper.  About this much.  I don't measure anything other than the carrots and potatoes for carb reasons (about a cup of carrots, and one medium potato)

 Now, dump in a couple of cups of plain ol' water.

Next, stir in some frozen corn, peas, and cut green beans.  I only use 1/2 cup of corn, and about 1 cup each of peas and green beans.  I gotta count carbs.  :)

Stir all of that up.  Okay, now for my favorite part.  A big, heaping, gigantic spoonful of minced garlic.  Confession: I did this step twice.

Last, but not least, sprinkle in a packet of beef stew seasoning.  This one packet does a really great job of flavoring everything, so you don't even need salt or pepper.

Bring to a boil on medium heat, stirring occasionally, and then reduce heat a little (on my dial, I simmer at about 4).  Continue to simmer for about 30-45 minutes at least.  I let it go for about an hour because the flavors really blend well the longer it simmers, and the meat gets more tender.

Once it's done, scoop it up into some bowls and enjoy!  I personally enjoy about 2 tbsp of real butter melted in mine.  Trust me, it's delicious.

The entire stock pot full of stew is about 225 carbs.  For us, it makes just about 8 big bowls of stew, divided evenly, making each bowl only around 28 carbs!

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