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Manic Meal Monday 2

January 24, 2012

It’s Monday, and yesterday brought both manic food shopping and preparation. It would be hard to top the last Manic Meal Monday in terms of ease of preparation, but this comes close, especially if you purchase pre-cut butternut squash and/or pre-cut beef.

The meal o’ the week was inspired by Dominique over at Will Run For Beer, who posted this Burgundy-Style Beef Stew recipe. It was already a WW recipe, but she made it even more WW-friendly by subbing butternut squash for potatoes. The damage is a mere 8 PointsPlus for a very hearty stew.

Recipe (with modifications, based on preference/availability; mine are in bold, hers are in italics):

Ingredients
2 Tbsp all-purpose flour
3/4 tsp salt
1/4 tsp black pepper
1 lb boneless beef bottom round, trimmed and cut into 2 inch pieces
1 Tbsp olive oil
1 1/2 cups reduced-sodium beef broth [I used vegetable broth since I already had some open.]
1/2 cup dry red wine (I used a Cabernet Sauvignon) [I used a Carmenere and hated that I cooked with such a good win, but it needed to be consumed.]
20 oz chopped butternut squash the original recipe calls for 3/4 lb Yukon Gold potatoes
1/2 lb mushrooms [I am not a ‘shroom fan, so this was omitted.]
4 carrots, cut into 1-inch pieces
1 cup pearl onions (the original recipe calls for frozen, but I could not find them in my store) [I cut up one whole, medium yellow onion.]
2 cloves if garlic, minced
1 1/2 tsp dried savory [I’m not sure what savory is, and I don’t have it, so…I tossed in a bunch of spices that I like, including cayenne pepper, ginger, oregano, and a little cinnamon, and I liked what came out of the crock pot.]

Directions

1. Mix together flour, salt and pepper into a shallow dish. Coat beef with seasoned flour and shake off the excess.

2. Heat olive oil in a large skillet over medium-high heat. Add coated beef and cook until browned on all sides. Transfer browned beef to your crock pot.

3. Add remaining ingredients to the crock pot. Cover and cook for 3-4 hours on high or 8-10 hours on low, or until the beef and vegetables are tender.

This makes 4 servings. Oh, look…lunch!

And, funny story related to this recipe:

My mom is in town visiting, and we went to the grocery store together. I was in the meat department, and didn’t find the cut specified in the recipe, so I asked a woman working there about it.

Me: Oh, OK. Hmm…three pounds. Well, I need to find the smallest package. I only need one pound.

Her: Just a pound? What are you making?

Me: A stew.

Her: Blech. You want to use this in a stew?

Me: Yeah…will this not work for stew?

Her: It’s so lean. You need some meat with some FAT.

My mom: Well, she’s kind of on a diet, so I think she wants the lean.

Her: Oh, well, if you’re doing that diety thing, I guess this will work. But I wouldn’t eat that stew.

For the record, the stew was great, and the meat was tender. Enjoy!

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One comment

  1. I’m so glad you liked it. Way to show that butcher that you can cook with that “stuff”!



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