Fork Tender Beef Goulash with Peppercorn & Sage

I absolutely love the heart warming, stick to your ribs flavor of comfort foods!  The BEST part about slow cooked meals is that they are so easy and take just a few minutes to throw together.  Not to mention how they make your house smell all yummy and cozy, especially on a cold winter day.  This super simple recipe for Fork Tender Beef Goulash features the hearty flavors of peppercorn and sage and is not just a low carb meal, it is Lean and Green friendly.  As part of my Throw Together Thursdays recipe series, it’s one for the record books!  Be sure to print it out and try the recipe this week.

INGREDIENTS:

1 1/4 pounds lean stew beef, visible fat removed and cut into 1 inch chunks

2 Cups low sodium beef broth

1 Tablespoon Stacey Hawkins Rosemary Versatility Seasoning (or fresh rosemary, sage, poultry seasoning, salt and pepper)

1 teaspoon Stacey Hawkins Tricolore Peppercorns left whole

 

DIRECTIONS:

  1.  Place the beef in the slow cooker.  In this case, I had it in the freezer and threw it frozen right into the slow cooker. IMG_7860
  2. Pour the broth over the meat.
  3. Sprinkle with the seasonings.  Do NOT crush the peppercorns or you will wind up with a very spicy and peppery goulash. IMG_7866
  4. Cover and cook on low for 6-8 hours until beef is fully cooked and fork tender.IMG_7868
  5. Serve hot with a delicious green veggie on the side or over cauliflower rice for a complete Lean and Green Meal!

This makes 4 servings.  See nutritional information and Lean and Green Counts below.

Optavia Recipe / Lean and Green Recipe / 5 & 1 Food Counts for the Optavia & Medifast Program

1/4 of this recipe is 1 Lean and 1 Condiment

Weight Watchers Points = 5 per serving

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

 

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