Tuesday, October 21, 2008
I keep meaning to make more Weight Watchers recipes and blog about them, but as you can tell from the lack of updates this month, I haven't been very motivated to make new things lately. We've been pretty busy this month, so I'm falling behind on cooking in general. I started making this stew in the crockpot by cooking the meat with the beef broth, garlic, and some salt & pepper. But, I couldn't even get myself to finish this the same day! Pathetic, but it just didn't sound good last night. So, I finished cooking the beef and put it in the refrigerator for tonight.
I made a few changes to the recipe. First, I couldn't get Aaron to drink the rest of the beer I opened, so I added 12 oz. instead of 8 oz. Then, I added mushrooms as it cooked, and frozen peas at the last minute. Lastly, I found out too late that the can of evaporated milk I had was expired, so I ended up throwing that away and used regular 1% milk instead. Worked just fine!
If you remember, I made buttermilk biscuits on Sunday and thought I really should make some more to go with the beef stew. So, I made 1/2 batch this time and they came out even better than the first batch. I was careful with the flour this time, and added 2 tablespoons of butter to the shortening and the dough was much more sticky, as the recipe says it should be.
POINTS® Value: 5
Preparation Time: 20 min
Cooking Time: 40 min
Level of Difficulty: Easy
This hearty one-pot meal can be prepared in just one hour. Double the recipe and freeze for too-busy-to-cook days.
1 spray(s) olive oil cooking spray
12 oz lean beef round, roast, cut into cubes
1 medium onion(s), chopped
1 medium bell pepper(s), chopped
2 medium garlic clove(s), minced (or 1 tsp jarred minced garlic)
2 medium potato(es), peeled and diced
24 medium baby carrots, about 1/2 lb
1 cup(s) fat-free beef broth
8 oz light beer
1/4 cup(s) fat-free evaporated milk
2 tbsp cornstarch
1 tsp paprika
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.
Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more.
Yields about 1 1/2 cups per serving.