So being in California where the days are 50-60 degrees and the nights only about 40 degrees, I have some adjusting to do. The first week here I bundled up every time I went outside. I quickly regretted the hat, scarf, and large coat. Over a few days I learned to ditch those items and just wear a warm sweater. Now I am a much less sweaty person when I go out.
The winter foods are not as easy to ditch though. I love hot soups and cocoa in the evenings. I must say though, eating these things while the palm trees wave outside my window is interesting. It messes with my head only slightly.
Despite the warmer temperatures and palm trees I am still going to eat my winter favorites. Beef stew is one of them. And when I say beef STEW, I mean a brothy one. I am a huge fan of brothy soups over creamy ones.
After looking at a variety of beef stew recipes and realizing how many calories were in them (yes, I am cutting calories, read about it here) I decided to make my own recipe with some healthier options and less calories.
Beef Stew (about 10 servings)
-3 pounds beef chuck (cubed)
-2 onions
-5 carrots
-5 stalks celery
-2 small sweet potatoes (or 1 large)
-1 Tablespoon worchestershire sauce
-2 teaspoons paprika
-1 teaspoon black pepper
-1 teaspoon garlic salt (add more to taste)
-3 cups broth (I used chicken broth to keep it healthier, you can also use beef)
Chop and measure everything and throw it into a slow cooker. Fill the rest of the slow cooker with water. Cook on high for 4-6 hours, or on low for 10-12 hours. If you don't have a slow cooker you can always just simmer it in a large pot. So easy!
I looked up the calories and each serving (a moderate bowl full) is about 300 calories, with 34 grams of protein per serving.
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