Pepper-Spiked Beef Stew

Ingredients:

• 2 tbsp whole wheat flour
• 1 tbsp chili powder
• 1/2 tsp salt
• 2 lbs. lean round steak, top or bottom, trimmed of all visible fat and cubed
• 1 tbsp extra-virgin olive oil
• 3 onions, sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 2 cups beef broth
• 2 cans (14 1/2 oz. each) stewed tomatoes
• 1/2 tsp crushed red pepper flakes
• 1 potato, scrubbed and cubed
• 4 carrots, sliced

Makes 8 Servings

1.  In a large zip-top plastic bag, combine the flour, 1 teaspoon of the chili powder and the salt. Add the beef, seal the bag, and toss to coat well.
2. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring occasionally, for 7 minutes, or until browned. Add the onions, garlic, and oregano. Reduce the heat to medium and cook, stirring often, for 5 minutes.
3. Add the broth, tomatoes (with juice). red pepper flakes, and the remaining 2 teaspoons chili powder. Bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, or until the beef is almost tender.
4. Add potato and carrots. Cover and cook for 30 minutes, or until the vegetables are tender.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. With this crazy weather we've been having this month, it was cold and I was craving a meat and potatoes comfort food. This beef stew was totally delicious. What makes this beef stew stand out are the flavors of red pepper flakes, chili powder and oregano that give it heat. The canned stewed tomatoes also give this stew the absolute comfort it deserves. The vegetables add heart to the stew as well. I really loved this stew. I do recommend adding a little red wine to the stew if you want to add a little sophistication to the stew but not to much because it will turn into beef burgundy.