Beef and Ale Ragoût
Egg Noodles and Buttery Green Beans
Ingredients
- 1½ lb lean stew meat
- 2 tsp olive oil
- 2 large bell peppers, chopped
- 1 cup chopped onion
- 1 (14.5-oz) can no-salt-added stewed tomatoes
- 1 (12-oz) can dark beer
- 1 Tbsp sugar
- 2 bay leaves
- 2 Tbsp cornstarch
Instructions
- Cook beef, in 2 batches, in 1 tsp hot oil per batch in a skillet over medium-high heat until browned. Place in a 5- to 7-quart slow cooker.
- Stir in peppers, onion, tomatoes, beer, sugar, and bay leaves.
- Cover and cook on LOW 9 hours or on HIGH 4½ hours or until very tender.
- Whisk together ¼ cup water and cornstarch in a small bowl until cornstarch dissolves.
- Add cornstarch mixture, 1½ tsp salt and ½ tsp pepper to beef mixture.
- Cover and cook on HIGH 15 minutes or until thickened. Discard bay leaves.
Side Dish Ingredients
- 6 oz yolk-free egg noodles
- 1½ lb green beans, trimmed
- 3 Tbsp light butter
Side Dish Instructions
- Cook noodles according to package directions.
- Arrange green beans in a steamer basket over boiling water. Cover and cook 6 minutes or until crisp-tender.
- Toss with butter and ¼ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
260
|
160
|
420
|
| Fat (g) | 10 | 3 | 13 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 23 | 5 | 28 |
| Carb (g) | 15 | 28 | 43 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 640 | 140 | 780 |
Low Calorie Meal Plan
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