Hearty, indeed! This is a wonderful stew to make on one of those night’s your exceptionally hungry but eating clean and watching what you eat is important. The carrots are sweet, the green beans tender, the petite potatoes tasty and the beef decadent. About 300 calories per serving and satisfying!
The usual: Organic and natural ingredients.
What’s new: I used Unsalted Beef Cooking Stock in place of the original recipe’s low sodium ingredient. This way I cut down the sodium even further. The beef chuck roast was extra lean and I found Amy’s Organic Semi Condensed Cream of Mushroom that is lower in fat and sodium than typical condensed cream of mushroom. Last but not least, snipping fresh cilantro upon plating will bring all the flavors together.
This stew will satisfy the largest of appetite’s and keep the waistline trim. It was a delicious meal with plenty of stew for the next day’s lunch. No more processed lunch for us!
No dairy in the stew means that it can freeze fabulously and reheat without separation in the ingredients and the stock. We are freezing our surplus stews and soups in a large freezer ziplock bags to save room. Place the bagged stew on a cookie sheet in the freezer and it will freeze flat. Then, just remove the cookie sheet and layer your frozen stews. Remember to write the date and the ingredients before you fill the freezer bags- much easier this way!
Below is the revised “Skinny Slow Cooker” recipe used with a 5 quart Crock Pot and set on Low for 7 hr cook time.
INGREDIENTS: Makes 6 servings.
16 serving(s) beef chuck roast, raw, 1lb cut into 1 inch cubes
2⅓ serving(s) Potato Inspirations Honey Gold Petite Potatoes, 12 ounces, quartered
4 medium uncooked carrot(s), cut into 1/2 inch pieces
2 serving(s) Amy’s Semi Condensed Cream of Mushroom Soup, 1 can
1 medium Onion (s), uncooked, cut into wedges
1 tsp Dried thyme
2 cup(s) Beans, cut green, frozen
2 spray(s) Cooking spray, olive oil, enough to coat skillet
1 serving(s) Kitchen Basics Unsalted Beef Cooking Stock, 1 cup
1. Coat a large skillet with cooking spray; heat over medium-high heat. Add half of the beef cubes. Cook and stir until brown, remove from skillet. Set aside. Add remaining beef cubes; cook and stir until brown. Drain off fat from all beef.
2. Place meat in slow cooker. Stir on potatoes, carrots, onion , cream of mushroom soup, beef stock and thyme.
3. Cover and cook on low for ◴ 7 hrs.
4. On the 7th hour, turn cooker to High setting. Stir in frozen cut green beans. Cover and cook for ◴ 30 minutes more or just until beans are tender.
One serving is a cup and a half of the stew. Only 6 pp.
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