Twisted Beef Stew
A few years ago … well, ok, 10 years ago … I was struggling to lose weight (still am, but that’s beside the point). I found an online weight loss site that was just starting out. It was called eDiets.com. Many of you have probably heard of it now. But 10 years ago, it was a budding site, and it was free! About 6 months after I joined, I had lost about 15 lbs. Not great, but not bad either, considering I wasn’t completely faithful in my following of the diet. I would have continued with it, except that they were starting to charge for their services. And for me, it wasn’t financially do-able. So I printed out many of the recipes I loved, and canceled my membership.
Since then, only a couple of those recipes have survived. And of those, most have been adapted to suit the tastes of the rest of my family. They’ve also been adapted for the cheap groceries that we’re able to afford, since most fresh foods are out of our price range.
The original name of this recipe was “Healthy Beef Stew”. It’s no longer the healthiest meal. But it’s still tasty! And it’s one of the meals I can cook without needing to follow a recipe anymore, because I’ve cooked it so often. In fact, I can’t even find the original recipe any more.
So, without further ado, here is one of my family’s most favorite, most requested meal. I will provide notes at the end, with tips for substitutions based on what I can remember from the original recipe.
Twisted Beef Stew
1 lb beef stew meat
1 can (14.5 oz) vegetable broth †
1 can (14.5 oz) sliced carrots †
1 can (4 – 8 oz) sliced mushrooms †
1 tbsp soy sauce
½ tbsp minced onion ‡
½ tsp Italian seasoning
1/8 – ¼ tsp black pepper to taste
1 lb tri-color pasta
† If you use fresh carrots and mushrooms, add them at the same time you add the vegetable broth. You will probably want to add about ½ – ¾ cup of water as well. Cooking time will probably be increased to 1 hour.
‡ I’m assuming that fresh chopped or minced onions can be used, though I’ve never actually tried.