Dinner

Beef Stew from Wightloss Magazine is for Dinner.

Beef Stew from Wightloss Magazine takes 30 minutes to prepare.

Beef Stew from Wightloss Magazine takes 400 minutes to cook.

Beef Stew from Wightloss Magazine makes 4 servings.

The ingredients for Beef Stew from Wightloss Magazine are:

1 Tbps flour
1/8 tsp garlic powder
1/8 tsp salt
pinch of black pepper
1 lb top round steak, cut into 1" cubes
1 Tbsp extra virgin olive oil
8 oz mushrooms, halved
1 onion, chopped
1 Tbsp minced garlic
1 Tsp dried thyme
2 10 ounce cans Campbells condensed beef broth
2 large carrots, peeled, and cut into bite-sized pieces
1 lb sweet potato peeled and cut into 1" cubes

Here is how you make Beef Stew from Wightloss Magazine:

1. Combine flour, garlic powder, salt, and pepper into a zip lock bag, add beef cubes, close and shake to coat. Refidgerate for at least 15 minutes. Mean while add sweet potato, carrots, and one can of beef broth to a crock pot. Turn pot to low setting. 2. Heat a large skillet with medium high heat, add extra virgin olive oil and meat. Cook one minute per side to brown. Reduce heat to medium. Ass mushrooms, onion, minced garlic, and thyme. Cook, stirring occasionally, for 10 minutes or until onion is tender. 3. Add one can of broth and stir to get all peices from the bottom. Pour mixture into crock pot. Cook on low for 6-8 hours. Number of Servings: 4Recipe submitted by SparkPeople user BELINDASTARLING.

The nutritional information for Beef Stew from Wightloss Magazine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 342.4

• Total Fat: 8.3 g
• Cholesterol: 64.8 mg
• Sodium: 1,353.8 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 5.6 g
• Protein: 33.8 g