There is nothing better than a nice warm and rich stew on a cold winter evening…
The only problem you run into with most stew recipes is that they are usually on the higher end with the calories!
This is not good when you are trying to stay on track and meet your goals… (This time of year really is the hardest! Lol.)
My husband and I were just talking about this – how Thanksgiving really isn’t too bad because it’s one day that you are eating such a heavy (and delicious) meal, but when it comes to Christmas time there are just so many situations for you to overeat.
You have the holiday parties you’re invited to, baking christmas cookies, hot chocolate and gingerbread house making… It all leaves opportunities to snack!
That is when you need options like this Guinness Stew… I know you’re probably thinking, “Okay, this is made with beer. How could this be light??”
Well, with the combination of rich and tender pieces of chuck roast, reduced-sodium fat-free beef broth, carrots, turnips, all topped off with a bottle of beer… Balancing flavor with some healthier ingredient options brings this dish to just 276 calories per serving (1 cup)!
And because of the few richer ingredients, this dish is so incredibly filling… I had about 1.5 servings last night and my husband had about 2.5 to 3 servings and we were so so full!
From cooking this dish down for about 3-4 hours, the flavors get richer and richer and you really feel like you’re having something not so healthy at all 🙂
This Guinness Stew really is the perfect dish for this winter season, and this lighter take on the traditional Irish dish will help you curb that craving without completely overdoing it!
3 tbsp. vegetable oil
1/4 cup all-purpose flour
2 lbs. boneless chuck roast, trimmed well (this will help to lower the fat) and cut into 1 inch cubes
1 tsp. salt
5 cups chopped yellow onion ( 3 onions)
1 tbsp. tomato paste
4 cups fat-free, lower sodium beef broth
1 bottle Guinness
1 tsp. caraway seeds
1/2 tsp. black pepper
1 – 1/2 cups carrots, cubed (1/2- 1 inch thick)
1 cup turnip, peeled and cubed (1/2 inch – 1 inch)
1 cup potatoes, peeled and cubed (1/2 inch to 1 inch)
2 tbsp. flat leaf parley, finely chopped
- Heat a dutch oven or large stockpot (that is what I used) over medium-high heat. Add 1-1/2 tbsp. of vegetable oil to the pot.
- In a large bowl add trimmed and cubed beef. Sprinkle flour and 1/2 tsp. salt over the beef and toss to fully coat.
- Add about half of the beef to the pot and brown for about 5 minutes, flipping halfway through. When removing the beef from the pot use a slotted spoon, then add remaining oil and beef and repeat the process. Remove meat and set aside.
- Next add the chopped onion to the same pot and cook down for about 5 minutes, stirring frequently.
- Add in 4 cups of beef broth and the whole bottle of beer, stir to fully incorporate (scraping the bottom of the pot).
- Add browned beef back to the pot and stir.
- Stir in the remaining 1/2 tsp. salt, caraway seeds and pepper. Bring to a boil, then cover and reduce the heat and simmer for 1 hour (make sure to stir occasionally).
- Take the cover off, bring to a boil again, then cook for about 40-50 minutes, stirring occasionally.
- Reduce heat to low, then add carrots, turnips and potatoes and stir. Cover and simmer for another 30 minutes (stirring occasionally).
- Uncover after the 30 minutes and bring to a boil and cook for 10 minutes until vegetables are cooked.
- Scoop out using 1 cup for a serving. Sprinkle with parsley and serve.
Serving Size: 1 cup
Fat: 9 g
Carbohydrates: 21 g
Sodium: 305 mg
Fiber: 3 g
Protein: 26 g
Adapted from: Cooking Light Global Kitchen
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