The Blubber Battle: Clean-Eating Canadian Stew Recipe

I’m trying to cook a new recipe each week and I’ll share the good ones here. Though I think of stew as something you make in the dead of winter, I decided to try this one, it seemed easy and one that worked well for leftovers, which is an essential part of my meal planning.

I made this with Logan by my side because he loves helping out in the kitchen. In Tosca Reno’s book she stresses the need for canned potatoes in this or the potatoes would be too mushy. I followed her directions and the stew turned out perfectly.

I also found that not only is this fun to make with Logan, but with a glass of Shiraz as well.

Canadian Stew
The Eat-Clean Diet Cookbook by Tosca Reno

Ingredients:

1 1/2 lbs. lean beef tenderloin, cut into 1-inch cubes
2 leeks, whites and light green only, cut into chunks and well rinsed
3 or 4 medium sized cooking onions, peeled and cut into chunks
3 carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
1 – 10 oz. can whole plum tomatoes
1 – 10 oz. can small potatoes
Several cloves garlic
4 T. olive oil
1/2 cup whole-wheat flour
Sea salt and black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 cup low-sodium, low-fat chicken stock
1 cup light beer

Directions:

1. Cut meat into 1-inch cubes.  Place whole-wheat flour, salt, ground black pepper, oregano, and basil in a large plastic container with a tight-fitting lid.  Shake the contents so they mix.  Now place the cubed meat in the container and shake until coated.

2. Meanwhile, in a large Dutch oven heat the oil and saute the garlic and onions until soft.  Add remaining vegetables, except canned potatoes, and cook 5 minutes longer.

3. Gently remove cubed and seasoned meat from container and add to the cooking vegetables.  Cook until meat is browed.  You will notice the mixture is getting sticky.  This is caused by the flour seasoning on the meat.  When it gets too sticky, add the chicken stock and the light beer.

4. Bring to a boil and then reduce heat to a simmer.  Stir the stew until the sauce becomes evenly smooth.  Now add canned, drained potatoes.  Cook over low heat for another 30 minutes or until vegetables are tender.

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