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Super Simple Beef Stew

Super Simple Beef Stew


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A Figure or Bikini Gal needs simplicity when it comes to cooking. Preparing for five or six meals a day is no small task. But fortunately thanks to a little love from a slow cooker and a borrowed recipe from my mother, it doesn't have to be too time consuming.

While I typically use chicken as my main protein source, every now and then I love a steak day. I grew up eating steak and potatoes and just can't resist some beef in my diet. Lean cuts are best of course, so my first choice is Petite Sirloin. Not only is it generally a less expensive cut of beef, it is low in fat as well.

But Petit Sirloin, due to its low fat content, is a tougher piece of meat than others. That's where the slow cooker comes in. By combining the liquid with the beef and slowly cooking the meat for many hours on a low setting, you'll treat yourself with a steak that falls apart with the touch of a fork.

This recipe should yield 4 to 5 meals.

2-3 lbs of Petite Sirloin Steak, defrosted
8 carrots, chopped into large pieces
1/2 onion, chopped into large pieces
1 bay leaf
1-2 cups beef broth
1/8-1/4 cup red wine

--Put all ingredients in a slow cooker, steak on bottom
--Set cooker on LOW for 9 to 10 hours
(note - you may wish to uncover halfway through and spoon sauce over contents)
--Remove bay leaf
--Portion into containers
(note - I will usually spoon a little liquid into my containers to keep the food moist over the next couple of days)

I like to microwave a sweet potato every morning (one sweet potato for 9 minutes on High) and then scoop the contents into my stew. That gives me the carbs this recipe is lacking. Sometimes I will cook up and add a bit of brown rice as well.


Author: Kristin Shaffer

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