Beef and Lentil Stew
Ingredients
• ½ cup beef stock
• 1¾ oz beef, lean
• ¼ cup carrots
• ¼ cup celery
• ¼ cup lentils
• ¼ cup mushrooms
• ¼ cup onion
• 3 tsp sherry
• 1 medium tomato
• 1 tsp garlic
• ¾ tsp oil, high oleic safflower
Spices / Flavoring
• ¼ tsp salt, lite
• ¼ tsp black pepper
• 1 tsp parsley, dried
• 1 bay leaf
Preparation:
Cook and stir the meat, onion and the
garlic in a dutch oven until the meat is
brown. Drain off the excess fat. Stir in
the mushrooms, and the remaining
ingredients. Heat to boiling then
reduce the heat, cover, and simmer,
stirring occasionally, until the lentils
are tender, about 40 minutes. (You
may need to add water to maintain
stew consistency).
Remove the bay leaf and enjoy!
| Carbs | Protein | Fat | Sat fat | Fiber | Sugar | Calories |
Target | 20 | 24 | 7 | 0-3 | 5-7 | 0-12 | 240 |
Actual | 19 | 24 | 9 | 2 | 6 | 7 | 253 |
WW Points: 5
Cal: 253 ; Fat: 9 ; Fiber: 4 