“Hold On To That Feeling…”

Can you read that title of today’s blog post without hearing Journey in your head? What feeling am I trying to hold onto? Winter. Cool air. A little nip at my nose. Sadly here in the South, the winters are short. The summers are long, fall is pretty short, winter is pretty short, spring is pretty short. Summer is looong. I cannot stand the heat. And boy does it get hot here. What upsets me are all the people who complain when it is 100 degrees outside with 90% humidity, and then get upset when it is cool in the winter or fall and “cannot wait for summer.” You cannot complain about it being hot! You asked for it! I never ask for it. Trying to keep that cool weather in mind, I made a Winter Beef Stew for supper this week. There is a Paleo version and a Weight Watchers version. For the Paleo version, you simply make the stew and eat. For the WW version, you serve it over egg noodles. I will give the pictures and recipe for both. This was simple to make, the hardest part was waiting the hour and a half for it to cook before you could eat it. Most of the ingredients will be in any well stocked pantry. Things that you will not have on hand will be the beef, maybe carrots, and mushrooms if you choose to add them (which I did). This turned out super yummy and tasted even better the next day!

Winter Beef Stew

Serving Size: 4


1/2 tsp coconut oil

1 pound(s) uncooked lean trimmed sirloin beef, cut into 1 1/2-inch pieces

2 tsp coconut oil

1 large uncooked red onion(s), cut into 1/2-inch-thick slices

2 clove(s) garlic clove(s), peeled, smashed

5 tsp red wine vinegar

1 leaf/leaves bay leaf

3 sprig(s) fresh thyme

1⁄2 tsp table salt

1⁄4 tsp black pepper

1 cup(s) apple juice

1 cup(s) beef broth

2 medium uncooked carrot(s), thinly sliced

2 Tbsp fresh parsley, minced


  • Coat a large nonstick heavy-bottom pot 1/2 tsp coconut oil; heat over medium-high heat for 30 seconds. Add beef; brown beef about 2 minutes per side. Remove beef from pot; set aside.
  • Heat 2 tsp coconut oil in same pot. Add onion and garlic; cook over medium heat, stirring occasionally, until onion is tender, about 10 minutes. Stir in vinegar, bay leaf, thyme, salt and pepper. Pour in apple juice, and stir up any browned bits with a wooden spoon. Add broth; bring to a simmer. Add carrots and beef, cover pot and reduce heat to low; simmer for 1 1/2 hours. Remove bay leaf and thyme sprigs.
  • To serve, sprinkle with parsley. Serving size: 1 cup stew.

If making the WW version use:

2 cup(s) cooked egg noodles, kept hot

To serve, spoon noodles onto individual serving plates and top with stew; sprinkle with parsley. Serving size: 1 cup stew and 1/2 cup noodles.

This is 8 WW points with the new system.

I will have to add the pictures later since I cannot log into my account right now, but I will post them later tonight. I hope you enjoy this recipe as much as I did!