Weight Watchers Stew (Cowboy)

weight watchers cowboy stew
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

  1. Cook bacon in medium nonstick Dutch oven over medium heat until crisp. Transfer to paper towels to drain. Crumble bacon.
  2. Pat beef dry with paper towels. Mix together flour, salt, and ⅛ teaspoon of pepper on sheet of wax paper, sprinkle all over beef.
  3. 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.
  4. Add onion to Dutch oven; cook, scraping up browned bits from bottom of pot, until onion is golden, about 8 minutes.
  5. 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.
  6. Serve stew sprinkled with bacon and parsley.