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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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My slightly modified version of a Cooking Light recipe. Very hearty and flavorful. Only 5 ww points per serving. Here is the nutritional breakdown according to Cooking Light (which tends to be a bit more reliable than 'zaar's): CALORIES 242(23% from fat); FAT 6.1g (sat 2.6g,mono 2.3g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 47mg; CALCIUM 31mg; SODIUM 517mg; FIBER 2.5g; IRON 2.8mg; CARBOHYDRATE 22.4g Ingredients:
1 1/2 lbs boneless chuck roast, trimmed and cut into small pieces |
1/4 cup all-purpose flour |
1 tablespoon butter |
4 cups onions, chopped |
2 garlic cloves, minced |
2 tablespoons paprika |
1 tablespoon white wine vinegar |
1 cup tomato, diced |
2 bay leaves |
1/2 cup water |
1 (14 ounce) can reduced-fat beef broth |
2 1/2 cups yukon gold potatoes, peeled and cubed |
Directions:
1. Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
2. Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes.
3. Return beef to pan. Add the tomato and bay leaves; cook 3 minutes. Add water and broth; bring to a boil.
4. Add potatoes, lower heat, cover and simmer for 2 hours.
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