1 tbsp whole grain oat flour
1/8 tsp garlic power
1/8 tsp salt
Pinch of ground black pepper
1 lb top round steak, cut into 1″ cubes
2 tsp extra-virgin olive oil
8 oz fresh button mushrooms, halved
1 onion, chopped
1 tbsp minced garlic
1 tsp dried thyme
2 (14 oz) cans lower-sodium, fat-free beef broth
2 large carrots, peeled and sliced
1 lb sweet potatoes, peeled and cut into 1″ cubes
1. In a medium size resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add the beef and shake the bag until all the beef cubes are coated. Refrigerate for at least 15 minutes.
2. 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 pan in a single layer. Cook for about 1 minute per side, or until browned. Reduce heat to medium. Add in the mushrooms, 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.
3. Add in the broth and carrots. Increase heat to high. When the broth comes to a boil, reduce heat to low so the mixture simmers gently. Cover and cook for 45 minutes.
4. Add in the sweet potatoes. Cook for 45 minutes, or until the beef is fork tender. Season to taste with salt and pepper. Serve immediately.
Yield: 9 Servings
Serving Size: 1 cup per serving.
Carb Choices: 2
Calories: 275, Total Fat 6g, Saturated Fat 2g, Cholesterol 50mg, Sodium 583mg, Carbohydrates 29g, Fiber 6g, Protein 31g