Fuel Yourself: Slow It Down Now

January 19, 2010 at 4:15 pm Leave a comment

When I was in high school, my family got a bread-making machine. For weeks, we made tons and tons of hot, crusty bread. Then we put it in the closet, and it never came out again.

This Christmas, I got my first slow cooker. Since then, I’ve used it every week. I’m more than willing to admit that there may come a time when the cooker goes the way of the bread machine, but until then, I AM IN SLOW-COOKER HEAVEN. I’ve made soup and oatmeal in my ceramic oven of joy, as well as some entrees that were amazing. Here’s one, courtesy of Weight Watchers:

Provencal Beef Stew

Ingredients:

1 pound(s) lean beef round, cut into 1-inch cubes (London Broil)

1 small onion(s), chopped

2 cup(s) mushroom(s), sliced

2 medium garlic clove(s), minced

2 large carrot(s), sliced

15 oz canned pinto beans, drained and rinsed, divided

1 1/2 cup(s) canned beef broth, divided

14 1/2 oz canned crushed tomatoes

1/2 tsp dried oregano, crushed

1/4 tsp dried thyme, crushed

1/2 tsp table salt

1/4 tsp black pepper

2 Tbsp thyme, or 2 whole sprigs, for garnish (optional)

Directions:

Put raw beef in a five-quart slow cooker. Coat a skillet with cooking spray or misted olive oil, then add onion, mushrooms and garlic. Sauté over medium-high heat until the onion mixture is nice and soft, then add the mixture to the slow cooker. Throw the carrots and half of the beans in, too. Put the other half of the beans in a blender with half a cup of broth, then blend. (I did it in a bowl with an immersion blender. Aside from a small spatter on The Boyfriend’s shirt — he was helping me cook — it worked just fine.) Once the puree is done, add to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, some fresh thyme, salt and pepper to cooker. Cover and cook on high five to seven hours. Garnish with fresh thyme before serving, if desired.

Makes six one-and-a-quarter-cup servings. If you’re counting, it’s four Points per serving.

I had this over a small baked Yukon Gold potato for lunch. Insanely delicious, and there’s no way to tell that it’s not the full-fat version.

Entry filed under: Fuel Yourself. Tags: , .

Where’s Kim? You’re a Cookie Monster? Blame Your Friends

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Follow HaulBuns on Twitter

Twitter Updates

January 2010
M T W T F S S
« Nov   Feb »
 123
45678910
11121314151617
18192021222324
25262728293031

%d bloggers like this: