WEIGHT WATCHER'S RICH AND SAVOURY BEEF STEW
I added a few veggies and some additional seasonings to WW Cowboy Beef Stew...it turned into a rich and delicious stew that no one would believe is a DIET recipe!! Serving size in 1 and 2/3 cups. WW points 4 or 5
Provided by ms.susan
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven.
- Meanwhile, pat the beef chunks dry with paper towels; Put the beef, flour, paprika and Montreal steak spice and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour.
- Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef.
- (Don't worry if it looks like it is overcooking -- once you add the veggies the crust on the bottom of the pan will scrape up easily and will add flavour and richness to the stew!).
- Crumble the bacon; set aside.
- Add the onions, carrots, celery, turnip, mushrooms, green beans and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, beef broth, ketchup, HP sauce, Splenda Brown sugar, Worcestershire sauce, bay leaves, crushed red pepper, and bring to a boil. Reduce the heat and simmer, partially covered, 2 hours. Add the potatoes and simmer until the beef and potatoes are fork-tender, about 40 minutes.
- Add more beef broth if it becomes too dry as the potatoes cook.
- Gradually mix the corn starch with water in a seperate cup until smooth. Add to the simmering stew. Stir until thickened.
- Mix in Herbes de Provence 15 minutes prior to serving.
Nutrition Facts : Calories 447.7, Fat 7.5, SaturatedFat 2.4, Cholesterol 65.1, Sodium 309.4, Carbohydrate 57.3, Fiber 8.9, Sugar 15.3, Protein 34.4
CREAM OF MUSHROOM SOUP (WEIGHT WATCHERS)
Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 7 Points values - WW remake: 2 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!
Provided by Crafty Lady 13
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
- Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.
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