French Onion Stew

When my younger son was in grade school he started ordering French onion soup in restaurants like Panera Bread.  He’s always been a fairly adventurous eater, but that one surprised even me.  I decided that if he was going to eat it, I’d learn to make it….but, I must make a confession, I’m not a fan of plain French Onion soup. It tastes so much like onion (go figure).  So, I experimented with several components of soup that I do like and came up with this recipe.  It has turned into a meal that we can all agree is the perfectly indulgent meal. ~Tracy

FrenchOnionStew

French Onion Stew

French Onion Stew

    Ingredients:
  • ~3.5 oz. Shiitake mushrooms (usually one small container), chopped
  • ~8 oz. baby Portabella mushrooms (chopped)
  • ~1 ½ to 2 medium yellow onions, halved and sliced
  • ~2 t. freshly grated ginger
  • ~4 cloves minced garlic
  • ~1 tsp. salt
  • ~1 ½ tsp. black pepper
  • ~1 ½ c. shredded beef, such as a rump roast cooked in this method
  • ~2 c. fat free beef broth
  • ~1 10 ½ can beef consume (such as Campbell’s)
  • ~3 T. low sodium soy sauce
  • ~1 ½ - 2 c. water (adjust as needed if stew is too thick when barley cooks)
  • ~1 c. uncooked barley
  1. Place chopped mushrooms into a bowl.
  2. Cover with boiling water and let stand approximately 30 minutes.
  3. Spray the bottom of a large stock pot with cooking spray.
  4. Saute onions, garlic, and ginger in sprayed approximately 10 minutes or until softened and just beginning to brown.
  5. Add mushrooms, beef, and a tablespoon or so of the mushroom liquid to aide in the saute process.
  6. Continue to saute for another 5 minutes.
  7. Add soy, consume, broth, water, and barley.
  8. Simmer 30 minutes until barley is tender.
  9. Transfer servings of stew to oven-safe bowls.
  10. Top with your favorite cheese such as grated parmesan, or swiss.
  11. Place bowls under the broiler for only a couple of minutes until cheese melts and begins to lightly brown.
  12. Carefully remove bowls from oven and serve with your favorite bread.

This soup makes approximately 10 one-cup servings. Each serving is 3 WW Freestyle points each without cheese.

https://foursistersdish.com/2018/11/01/french-onion-stew/

 

 

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Slow-Cooker Hobo Stew

We affectionately call this hobo stew because it’s not fancy food and, to us, that’s the best kind.  My son loves this stew so much he requested it for his birthday dinner last year.  What kind of 7-year-old requests beef and vegetable stew for his birthday?!  Mine apparently.  He eats salads without being forced, as well.  He’s a good eater, that kid.

salt_20180908_193945_519I love to prep this at night and put it in the crockpot in the morning before work.  Nothing like walking in the door to have a home-cooked meal waiting for us.

My slow-cooker (this one!) has a stovetop setting, which is nice because I can brown the meat in the slow-cooker itself.  No extra dirty pans!

My favorite way to serve this is with cornbread crumbled and stirred right in.  If you’re a purist, it’s also good all by itself!  Enjoy!  ~Erin

Slow-cooker Hobo Stew
    Ingredients:
  • ~ 1 ½ lb. 96% lean ground beef
  • ~ 1 medium onion, finely diced
  • ~ 1 T. minced garlic
  • ~ 1 ½ lb. peeled and diced potatoes
  • ~ 12 oz. baby carrots, roughly chopped
  • ~ 1 (15 or 16 oz.) can whole kernel sweet corn
  • ~ 2 (15 or 16 oz. each) cans cut green beans
  • ~ 32 oz. box of fat free beef stock
  • ~ 2 T. beef bouillon granules
  • ~ 2 cups water
  • ~ 2 T. flour
  • ~ ½ T. cornstarch
  • ~ 1 envelope (about 4 T.) dry Lipton Onion Soup Mix
  • ~ 1 T. Worcestershire sauce
  • ~ ½ to 1 T. seasoned salt
  • ~ 1 tsp. black pepper
  1. Brown the beef with the diced onion over medium heat.
  2. When the meat is no longer pink, add garlic and cook until fragrant (just about 30 seconds).
  3. Add the flour and cornstarch to the beef mixture; stir until combined.
  4. Remove from heat and transfer to the pot of your slow cooker, if needed.*
  5. Add the rest of the ingredients to the crockpot: potatoes, carrots, corn, green beans, spices and soup mix, beef stock, bouillon, and water.
  6. Cook on high for 4 hours or low for 8 hours.
  7. Serve with cornbread or crackers, if desired.

*You can also cook this in a large pot on the stove. Simply bring the mixture to a boil, reduce heat and simmer (stirring occasionally) until the carrots and potatoes are fork-tender.

WW info: This recipe makes approximately 12 servings. Each 10 oz. serving (1 ¼ cups) is 5 Freestyle SmartPoints.

https://foursistersdish.com/2018/10/08/slow-cooker-hobo-stew/

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African Sweet Potato Stew

SweetPotatoStewLogo

Are you all still using up Thanksgiving leftovers?  I know I am!  If you have extra sweet potatoes still in your pantry, this is the recipe for you.  My husband brought this recipe home from work one day years ago.  I was skeptical at first because… peanut butter in stew?!  Too weird!  But he assured me it was good so I tried it.  He was right! (Don’t tell him I said that.)  The flavors in this are different than anything I’d ever had, for sure, but they all complement each other so well.  The peanut butter just adds creaminess and a nutty background to the spicy stew.  Garnished with some chopped peanuts (if you like the extra salty crunch) and hit with the juice of a lime wedge, it’s a seriously delicious flavor profile!  ~Erin

 

Ingredients:

1 ¼ lbs. (4 to 5 cups) peeled and cubed sweet potatoes

2 (10 oz. each) cans diced tomatoes & green chiles (I use one regular and one mild, Ro-Tel brand.)

1 (16 oz.) can red beans, drained & rinsed

1 (14.5 oz.) vegetable broth (or chicken broth)

½ c. water

1 medium onion, chopped

1 medium red bell pepper, chopped

2 cloves garlic, minced or pressed

1 tsp. fresh ginger or ginger paste OR ½ tsp. ground ginger

½ tsp. salt

1 tsp. cumin

¼ tsp. black pepper

3 T. creamy peanut butter

Optional garnishes (but highly recommended):  chopped dry roasted peanuts, lime wedges, chopped green onions

 

Instructions:

Combine first 12 ingredients (all except peanut butter) in a slow cooker.

Cover and cook on low for 7-8 hours or high for 4 hours, until vegetables are tender.

Spoon ½ cup cooked stew liquid into a small bowl.  Add peanut butter to liquid and whisk until well combined.  Stir mixture into the stew.

Garnish each serving with chopped dry roasted peanuts (trust me on this – it’s good!) and lime  (also good!).

Weight Watchers info:  This recipe makes 8 servings at 5 SmartPoints each.  The serving size is 9 ounces (weight) or about 1 cup.

1 ¼ lbs. (4 to 5 cups) peeled and cubed sweet potatoes

2 (10 oz. each) cans diced tomatoes & green chiles (I use one regular and one mild, Ro-Tel brand.)

 

Weight Watchers Info:

Recipe makes 8 servings at 9 ounces (about a cup) per serving.

Old SmartPoints:  5 SmartPoints.

Freestyle plan: 4 SmartPoints.