Beef Stew

Today at the grocery store I picked up some beef stew meat. It was on sale (yea!) and I’m cold- so it was essentially a perfect storm for beef stew tonight! So I picked up the family pack of stew because it was cheaper to buy it in bulk and since I bought enough for 3 meals, I decided to assemble the remaining beef into 2 additional beef stew meals.

Here’s the recipe:

• 14 oz. stew meat
• 3 c. beef broth
• 1 T. worcestershire sauce
• 1/2 t. minced garlic
• 1/2 t. crushed oregano
• 1/4 t. black pepper
• 1/4 t. rosemary, dried
• 1 onion, medium
• 2 carrots, medium
• 3 c. diced potatoes
• 1 c. frozen green beans

Assemble stew meat, beef broth, worcestershire sauce, garlic, oregano, pepper,  and rosemary in gallon size Ziploc bag.

Dice onion, slice carrots, and dice potatoes. Place onions, carrots, potatoes, and green beans in gallon size Ziploc bag.

Freeze both bags together with date and cooking instructions on the bag.

Cooking Day: No need to thaw. Place meat mixture in crock pot and then place veggie mix on top. Cook on low 10-12 hours, cook on high 5-6 hours. If thicker stew is desired, in the last 30 minutes of cook time, turn crock pot to High and add 2T flour mixed with 1/4 c. water to the stew and stir until thickened.

Notes:

This recipe is Weight Watchers friendly (I removed the step of dredging the meat in flour and then browning the meat in oil). Here’s the nutritional info:

• Servings: 6 (1 cup each)
• WW points: 3 points per serving
• Calories: 182
• Fat: 4.6
• Fiber: 2.9

Cost per Meal: Approximately $7.00

Cost per Serving: $1.17