Sunday, March 28th was a cold, rainy day in Cleveland. I am praying it is one of few left this year. But with the rain falling, it seemed like the perfect day to pull out the slow cooker one more time for a warm, comfort meal.
However, the day before I committed to the Cut The Crap Challenge. How was comfort food going to fit in with eating clean? I opened my fridge to find a ridiculous amount of celery and carrots. I knew beef stew would be the best bet.
Around 11:30AM, I chopped up and into the slow cooker:
- 1.25 lbs beef stew meat
- 1 stalk celery
- 3 large carrots
- 8 large radishes
- 2 medium white onions
- 9 small red potatoes
- 1/2 a bottle of cabernet sauvignon
- 3 – 14.5 oz. cans of low-sodium beef broth
- 1 bay leaf
- salt, pepper, paprika & garlic powder to taste
Around 3PM, I thickened the broth by gradually adding about 3/4 cup of whole wheat flour. By 6PM, I had a bubbling slow cooker & an incredibly great smelling house. I proudly present to you my CTC Beef Stew:
I served the stew over my favorite pasta: Ronzoni Healthy Harvest Whole Wheat Wide Noodle:
Let me just say two things:
- I’m a genius.
- What took me so long to think of the beef stew/egg noodle combo?
Seriously, I’m obsessed with this noodle. I MUST have at least one bag of these things in my pantry at all time. They are a healthier alternative to your tradition egg noodles, but taste just as fantastic. They are my go-to choice for my week-night pasta tosses. As my backup, Giant Eagle makes a good generic version.
Overall, I felt successful in creating a hearty meal while sticking to my CTC regulations. As for servings, I would say this yielded eight serving bowls of stew & pasta. This fed four hungry men (the hubby, the dad, the bro and the bro-in-law) and one famished twenty-something female 🙂
SOMETHING TO LOOK FORWARD TO: Many pictures of Grady dog! (At least I know my brother will read that post…)