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I found this recipe at least 3 years ago…it was in a Weight Watchers magazine. I wrote it down and saved the recipe – which is a good thing because it’s a hard one to find online. I really don’t remember what the points values or even the nutrition information – sorry! But I know you can eat a big bowl of this without going over your calories – I think it’s somewhere around 400 cals with the potatoes.

I try to get organic everything and pay attention to packaging – I try not to get canned tomatoes any longer (because of the BPOs from the can liners) – but just do the best you can and stick with the freshest, healthiest ingredients. 🙂

  • Texas Beef Stew
  • 1 lb. lean boneless bottom round roast, trimmed and cut into 1 ½-inch chunks (*try to get locally grown/sourced, organic beef if you can)
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 large white onion, chopped
  • 4 large carrots, cut into 1-inch pieces
  • 3 garlic cloves, coarsely chopped
  • ½ jalapeno pepper, chopped
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 (28 oz) can diced tomatoes
  • 1 bay leaf
  • 2 ears corn (or I just use a cup of frozen organic corn – get organic on this to avoid GMOs)
  • ¼ c. chopped fresh cilantro
  • 1 Tbsp. red-wine vinegar


  1. Sprinkle the beef with the salt and pepper.  Spray a dutch oven with nonstick spray.  Sear the beef, in batches, over medium-high heat until browned, about 3 minutes.  Transfer each batch to a plate.
  2. Add the next 6 ingredients and cook until golden.  Stir in the beef, tomatoes, and bay leaf.  Bring to a boil.  Simmer, covered, until beef is tender, 1 ½ hours.
  3. Cut 1 ear of corn crosswise into 1-inch pieces.  Remove the kernels from the remaining cob.  Add all the corn to the stew and cook 10 minutes.  Stir in the cilantro and vinegar.  Discard the bay leaf.

 Chipotle Mashed Potatoes

  • 1 lb. red potatoes, scrubbed and cut into 2-inch chunks
  • ½ c. low-fat buttermilk
  • ½ tsp. chopped canned chipotles en adobo (this is certainly optional – often, I forget to add the chipotles and like this side dish just as much)
  • ½ tsp. salt
  • ¼ tsp. black pepper


  1. Bring to a boil in a large saucepan the potatoes and enough cold salted water to cover.  Reduce the heat and simmer until the potatoes are tender, about 10 minutes.  Drain well and return to pan.
  2. Using a mixer, mix in the buttermilk, chipotles, salt and pepper until well blended.