October 1, 2011

Cajun Beef Stew WWPP 6

Cajun Beef Stew

Weight Watchers Points Plus 7
Makes 4 Servings

1 pound boneless bottom round roast, cut into chunks
1 med onion, chopped in 1" pieces
1 large green pepper, cut in 1" pieces
2 celery stalks, chopped
2 garlic cloves, minced
1 (15.5 oz) can red kidney beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1 cup reduced sodium beef broth
4 tsp Cajun seasoning
2 T cold water
1 T all-purpose flour
2 scallions for garnish (optional)

1. Place beef, onion, bell pepper, celery and garlic in a 5-6 quart slow cooker. Add the beans, tomatoes, broth and cajun seasonings; mix well. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.

2. About 20 minutes before the cooking time is up, whisk the water and flour in a small bowl until smooth; stir in about 1/4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Garnish each serving with the scallions.

You can serve this over egg noodles or brown rice. Be sure to add in the extra points plus for the noodles or rice. The photo above is shown without noodles or rice.

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