This stew goes well with a large tossed green salad. This recipe has 115 fewer calories and 12 fewer grams of fat per serving than regular beef stew.
2 teaspoon canola oil
1 onion, peeled and cut into chunks
3 carrots, peeled and cut into chunks
1 lb skinless chicken breast, cut into chunks
3 potatoes, cut into chunks
12 oz chicken broth
1 cup water
1 bay leaf
1 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried ground sage
freshly ground black pepper to taste
Place vegetable oil in Dutch oven pan and place over medium heat. Allow oil to get hot; then add the onion and carrots. Sauté until lightly browned, about 3 minutes. Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30-35 minutes. Serve in soup bowls. Sprinkle with more dried herbs for garnish if desired.
To freeze leftovers: Portion leftover stew into individual servings in freezer bags or plastic freezer containers. Freeze up to 6 months for later use. To defrost, place frozen stew in microwaveable container with a little water and microwave for 8-10 minutes.