I am an Oklahoman. You know, land of cowboys and indians. I own a pair of cowboy boots, and I'm a CDIB (certificate of degree of indian blood) card carrying Cherokee. No, we don't live in teepees; yes, I've been asked, nor do we live on reservations. There are indians that are cowboys, and cowboys that are indians. It's a great state. So this Weight Watchers recipe is my Ode to Oklahoma. Cowboy up, ya'll, and let's cook.
Yield: 4 servings
Weight Watchers Points+: 10
Amount per serving (about 1 cup)
Calories: 366 ♥ Fat: 11g ♥ Protein: 34g ♥ Carb: 37g ♥ Fiber: 5
Weight Watchers Cowboy Stew
- 2 slices turkey bacon
- 1 pound beef top round, trimmed and cut into 1-inch chunks
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon canola oil
- 1 large onion, chopped
- 4 carrots, cut into 2-inch lengths
- 2 white turnips, cut into 1-inch chunks
- 1½ cups water
- 1 cup strong brewed coffee
- ¼ cup ketchup
- 1 pound all-purpose potatoes, scrubbed and cut into 1-inch chunks
- 3 tablespoons coarsely chopped parsley
- Cook bacon in medium nonstick Dutch oven over medium heat until crisp. Transfer to paper towels to drain. Crumble bacon.
- Pat beef dry with paper towels. Mix together flour, salt, and ⅛ teaspoon of pepper on sheet of wax paper, sprinkle all over beef.
- Heat oil in same Dutch oven over medium-high heat. Add beef, in batches, and cook until browned on all sides about 5 minutes. Transfer to plate.
- Add onion to Dutch oven; cook, scraping up browned bits from bottom of pot, until onion is golden, about 8 minutes.
- Return beef to pot along with carrots, turnips, water, coffee, ketchup, and remaining ⅛ teaspoon pepper; bring to boil. Reduce heat and simmer, covered, 1 hour. Add potatoes and simmer, covered, until beef and potatoes are fork-tender, about 20 minutes longer.
- Serve stew sprinkled with bacon and parsley.