Family Dinner: Winter Beef Stew

I had grand grand plans for Valentine's Day.

Of course, almost all of them centered around food (because really...in my life, what doesn't?).  I was making all sorts of amazing and adorable treats for the kids' party at school.  I was going to wake up early and make us an awesome heart-themed breakfast. Then we were going to end the day with a nice dinner followed by some typical quality time for B and I and our respective Apple devices on the couch.

Turns out my ovaries had a different plan that included 2 days of pure agony and an 8 hour trip to the ER Wed night (thanks Kevin for staying with the kids so they could sleep!) and a last-minute trip to Little Ceasar's.  Bastard ovaries ruining everything.

Ultimately everything woked out.  I am doing better.  And somehow B and I managed to pull an all-nighter and finish all the treats and the Valentine cards in time for the kids' party. (Although I don't have any pictures, bummer). And B was able to take the kids to school and help out at their party for me (after staying up all night...he is a champ!).  And we had our Valentine breakfast on Saturday instead.

The point to this whine-whine-whine rant is....sometimes crap happens to get you down, and when it does, you need something warm, comforting, healthy, and delicious to cheer you up....like this beef stew. (just kidding, that wasn't the point...I just wanted to whine.)

Really though, this stew is great. It is a WW recipe that I minimally altered, and has always been one of my favorites. As with most stews, I serve this over whole wheat egg noodles, but rice or mashed potatoes would also work.

Winter Beef Stew
Makes 6 servings
295 cals / 8g fat / 20g carbs / 34g protein

2 lbs lean beef (top round or sirloin)
2 red onions
6 carrots
5 cloves garlic
1 TB thyme
2 tsp olive oil, divided
3 TB red wine vinegar
2 bay leaves
2 cups apple juice
2 cups beef broth
1 1/2 tsp salt
1 tsp pepper
1/4 cup parsley

1. Trim all the fat off the beef and cut into small strips, about 1x3 inches. Chop the onions, garlic, and thyme, set aside. Peel and chop carrots into 1-2 inch chunks, set aside.

2. Heat 1 tsp oil in a large pot or Dutch oven over medium high heat. Add beef and cook until browned on all sides. Remove beef from pan and add remaining 1 tsp oil. Sauté onions, garlic, and carrots until softened, about 10 minutes (it is ok if the bottom of the pan begins to brown...but you don't want it to burn. Add a small amount of oil or water if the bottom gets too dark or is sticking too much). Stir in the thyme, vinegar, bay leaves, apple juice, broth, salt and pepper. Make sure to scrape up any brown bits on the bottom.

3. Return the beef and any accumulated juices to the pot. Bring to a simmer, then reduce heat to low and continue to cook, partially covered 1 1/2 - 2 hours. Serve over egg noodles (or rice or potatoes) and top with fresh chopped parsley.