Biggest Loser Beef Stew

This recipe comes from the Biggest Loser Cookbook, which by the way, is a wealth of good ideas.  I love to fix the recipe on a cold Sunday and let it simmer all afternoon.  It just makes the house smell so dang cozy.  (Okay, I can’t talk about The Biggest Loser without a quick comment: did anyone else literally cheer when Amy voted Brady off and took the wind out of Vicky’s sails?  Ooohh…that woman makes me so mad!)  Back to the stew (and don’t be intimidated by the length of the recipe; its much easier than it looks):

• 1 Tbs. whole wheat flour
• 1/8 tsp. garlic powder
• 1/8 tsp. salt, plus more to taste
• pinch of ground black pepper, plus more to taste
• 1 lb. top round steak, cut into 1″ cubes (recently, I’ve used top sirloin…its so tender in practically melts in your mouth!)
• 2 tsp. extra virgin olive oil
• 8 oz. button mushrooms, halved (I usually use more)
• 1 onion, cut into bite-sized pieces
• 1 Tbs. minced garlic
• 1 tsp. dried thyme (I usually use less)
• 2 cans (14 oz. each) fat-free beef broth
• 2 large carrots, peeled and cut into bite-sized pieces (I use halved baby carrots)
• 1 lb. sweet potatoes, peeled and cut into 1″ cubes

In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.

Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for about 1 minute per side, or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook for about 10 minutes or until the onion is tender, stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom.

Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 minutes.

Add the potatoes. Cook for another 45 minutes, or until the beef is fork tender. Season with additional salt and pepper. Serve your beef stew immediately.

Serves: 4  (HUGE servings)  WWP: 5