Savoury filet mignon simmered to tenderness along with carrots and fingerling potatoes in a rich and flavourful beef broth. PointsPlus Value: 7. PER SERVING (375 ML [1 CUPS]): 292 CAL, 11 G TOTAL FAT, 4 G SAT FAT, 0 G TRANS FAT, 164 MG CHOL, 574 MG SOD, 22 G CARB, 4 G SUGAR, 3 G FIB, 25 G PROT, 42 MG CALC. Courtesy of the "Weight Watchers in 20 Minutes" cookbook.
Directions for: Beef and Fingerling Potato Stew
Ingredients
2 tsp (10 mL) canola oil
1 lb(s) (450 g) lean filet mignon, trimmed and cut into 3/4-inch (2 cm) cubes
tsp (2 mL) salt
tsp (1 mL) pepper
lb(s) (340 g) fingerling potatoes, thinly sliced
2 small carrots, thinly sliced
1 onion, finely chopped
1 Tbsp (15 mL) water
1 Tbsp (15 mL) + 1 teaspoon (5 mL) all-purpose flour
1 cup (425 mL) sodium-reduced beef broth
1 Tbsp (15 mL) tomato paste
tsp (2 mL) dried rosemary
2 Tbsp (30 mL) fresh parsley, chopped
Directions
1. Heat 1 tsp (5 mL) oil in Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Place in Dutch oven and cook, stirring often, until browned, 2-3 minutes. Transfer to plate.
2. Heat remaining 1 tsp (5 mL) oil in same Dutch oven over medium-high heat. Add potatoes, carrots, onion, and water. Reduce heat to medium and cook, covered, stirring occasionally, until vegetables soften, about 5 minutes.
3. Add flour to Dutch oven and stir until vegetables are coated. Add broth, tomato paste, and rosemary. Bring to boil. Reduce heat and simmer until vegetables are almost tender, about 5 minutes. Return beef and any accumulated juices to Dutch oven, and cook until beef is heated through and vegetables are tender, about 3 minutes. Sprinkle with parsley.
See more: Healthy, Beef, Potatoes, Quick and Easy, Dinner, Main, Winter