In my world, a serving of the bubbly is 750ml. Back in the good ole’ Weight Watchers days I knew the exact amount of points for a bottle, 11 (yes, I still remember). I use to plan my diet and day accordingly. Every once in a blue moon, I would swirl the bottle at the end of the night and low and behold, the vessel would still have liquid in it (odd, but true).
Waste not, want not….
As a result, I came up with this simple beef stew recipe that incorporates a few few simple ingredients and left over bubbly or white wine.
Ingredients:
1 pound beef stew meat (cut into 1 inch pieces)
2 carrots (chopped)
3 stalks celery (chopped)
2 cloves sliced garlic
1 cup left over Cava (or Champagne or a dry white wine)
2 cups beef broth
4 TBS chopped parsley
2 TBS olive oil (use less if you want to save a few calories)
salt and pepper to taste
makes 4 servings
In large pot brown beef in oil oil. Add liquids and garlic, bring to a boil and let simmer for 60 minutes. After one hour, add carrots, celery and parsley. Simmer for 40-60 minutes (until carrots are tender). Salt and pepper to taste.
I like to serve this over Onion and Spinach Quinoa.
If you decide to use plain rice or noodles as a side, I suggest also adding an onion to the recipe when adding the carrots and celery for flavor.
Enjoy!
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