Weight Watchers

So I got fed up with the no lose and started WW on-line last Wednesday.  So far so good.  I will weigh in tomorrow and have Monday be the day of reckoning!  Anyhow I have been looking around for good recipes with low points and found this beef stew recipe!  I have not tried it yet, since its been 90 degrees for the last few days, but will as soon as the weather cools a bit. 

• 1 Tbs. whole wheat flour
• 1/8 tsp. garlic powder
• 1/8 tsp. salt, plus more to taste
• pinch of ground black pepper, plus more to taste
• 1 lb. top round steak, cut into 1″ cubes (recently, I’ve used top sirloin…its so tender in practically melts in your mouth!)
• 2 tsp. extra virgin olive oil
• 8 oz. button mushrooms, halved (I usually use more)
• 1 onion, cut into bite-sized pieces
• 1 Tbs. minced garlic
• 1 tsp. dried thyme (I usually use less)
• 2 cans (14 oz. each) fat-free beef broth
• 2 large carrots, peeled and cut into bite-sized pieces (I use halved baby carrots)
• 1 lb. sweet potatoes, peeled and cut into 1″ cubes

In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.

Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for about 1 minute per side, or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook for about 10 minutes or until the onion is tender, stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom.

Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 minutes.

Add the potatoes. Cook for another 45 minutes, or until the beef is fork tender. Season with additional salt and pepper. Serve your beef stew immediately.

Serves: 4  (HUGE servings)  WWP: 5