New Beef Stew

This took some time and effort, but was delicious in the end. Yet another Biggest Loser recipe!

What you need:

1 tablespoon whole grain flour
1/8 teaspoon garlic powder
1/8 teaspoon salt, plus more to taste
Pinch of ground black pepper, plus more to taste
1 pound top round steak, cut into 1" cubes (I used pre-cut stew meat)
2 teaspoons extra virgin olive oil
8 ounces button mushrooms, halved (I omitted these because I hate mushrooms)
1 chopped onion
1 tablespoon minced garlic
1 teaspoon dried thyme
28 ounces low sodium beef broth
2 large carrots, peeled and chopped
1 pound sweet potatoes, peeled and cut into 1" cubes

What to do:

In a medium resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.

Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for about 1 minute per side or until browned. Reduce the heat to medium and add the mushroom, onion, garlic, and thyme. Cook, stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom, for about 10 minutes or until the onion is tender.

Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 minutes.

Add the potatoes. Cook for 45 minutes or until the beef is fork tender. Season with additional salt and pepper if desired and serve immediately!