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Thread: Chuckwagon Beef Stew with Cheddar-Smashed Potatoes - 8.3 points

  1. #1

    Default Chuckwagon Beef Stew with Cheddar-Smashed Potatoes - 8.3 points

    * Exported from MasterCook *

    Chuckwagon Beef Stew with Cheddar-Smashed Potatoes - 8.3 points

    Recipe By : Modified from Lorna Sass
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 strips bacon -- chopped
    1 1/2 cups onion -- coarsely chopped
    1 cup coffee, brewed -- strong or Beef Broth
    2 tablespoons Worcestershire sauce
    2 pounds beef stew meat -- boneless - cut into 1-inch cubes, well trimmed
    2 large bay leaves
    3 pounds Idaho potatoes -- scrubbed and peeled, then halved
    1 1/2 cups reduced fat cheddar cheese -- grated (original called for sharp cheddar or Monterey pepper jack cheese or more to taste)
    Salt and freshly ground pepper to taste
    1/4 cup chopped fresh parsley -- for garnish (optional)

    Set the bacon in cooker and set the heat to medium high. Fry until quite crisp, stirring frequently to prevent sticking, and lowering the heat to medium, if needed, to prevent the bacon from burning, about 4 minutes. Transfer the bacon to a bowl and pour off the thin film of fat.

    Add the onions and cook over medium-high heat, stirring frequently, until softened slightly, about 2 minutes. Add coffee and stir well, taking care to scrape up any browned bits that are sticking to the bottom of the cooker.

    Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat to maintain high pressure and cook 20 minutes. Allow the pressure to come down naturally for 15 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away form you to allow excess steam to escape.

    With a slotted spoon, lift the potatoes out of the cooker and set them in a large bowl. Taste the beef and, if not sufficiently tender, return to high pressure for 5 minutes more. Again, let the pressure come down naturally.

    Use a potato ricer or fork to mash the potatoes coarsely, mixing in the cheese and reserved, crisp bacon as you go. Season the potatoes with salt and lots of pepper. Reheat the potatoes in the microwave, if necessary.

    Remove the bay leaves from the stew and season to taste. Ladle the stew into large, shallow bowls. Set a large mound of smashed potatoes in the middle. Garnish with parsley, if you wish.

    S(Internet Address):
    "http://www.lornasass.com/recipes/main-dishes/"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 392 Calories; 13g Fat (29.4% calories from fat); 34g Protein; 35g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 284mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

    NOTES : Here's the meat-and-potatoes dish to make when you feel like getting on with it-no time lingering over browning the meat and no extra step for cooking the potatoes. This no-frills approach is all thanks to the ingenuity of cowboy cooks who never wasted a thing: When leftover morning coffee found its way into the dinner stew, they discovered that it deepened the flavors remarkably well. (Northern Italian Cooks use a similar approach by adding espresso to a beef stew called Stacotto al caffe.)
    The sauce is thin, but memorably laced with the smoky scent of bacon. By the way, you won't actually taste the coffee. If you wish you may substitute beef broth.

    In this recipe, the potatoes are cooked along with the beef right from the start. It's no problem if they get a bit overcooked since they are to be mashed coarsely with some sharp cheddar and crisp bacon bits. Serve them in a mound in the middle of the stew.

    20 minutes high pressure plus 15 minutes natural pressure release
    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

    -------------------

    In her original recipe it was only 4 servings ... and used full fat cheddar cheese. If you want to reduce points further, could reduce the amount of cheese in these.
    Success is the sum of small efforts repeated day in and day out.

    Barb A

  2. #2

    Default Re: Chuckwagon Beef Stew with Cheddar-Smashed Potatoes - 8.3 points

    Can anyone adapt this recipe so it can be made without a pressure cooker??

    Either a crock pot - or conventional cooking??

    thanks
    JUDI

    4/07 - 8/08 HW - 304.4 LW - 205.6

    restart 1/1/09
    SW - 238
    CW - 218
    down 20 lbs!!!!

    total lost 86.4 lbs!!!!

  3. #3
    Join Date
    Jan 2005
    Location
    Near Newark, OH
    Replies
    172

    Default Re: Chuckwagon Beef Stew with Cheddar-Smashed Potatoes - 8.3 points

    This step was left out of the directions. Insert it after the onion step.

    Add the Worcestershire sauce, beef, and bay leaves. Stack the potatoes on top for garnish the beef (Some will end up in the liquid and become extremely soft and flavorful.)


    As for converting to an oven recipe. I think you could follow the steps for preparation and assembly and put it in the oven to cook for an hour or an hour and a half until the beef is good and tender.
    Always bear in mind that your own resolution to succeed is more important than any one thing.
    --Abraham Lincoln

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