1 (1lb) trimmed London broil or top round steak, cut into 1" cubes
1 tbsp flour
1/8 tsp garlic powder
1/8 tsp salt
Pinch of ground black pepper, or to taste
1 1/2 tsp extra virgin olive oil
1 (12oz) bottle beer
1 (24oz) container fresh salsa (refrigerated, not jarred)
20oz sweet potatoes, peeled and cut into 2" cubes
4 small zucchini, sliced into 1" rounds (I quartered them)
In a medium bowl combine the steak, flour, garlic powder, salt and pepper. Toss until the beef in evenly coated. Let stand for 15 minutes.
Place a large nonstick soup pot over medium-high heat. When hot, add the oil, then the beef. Cook until browned all over, about 1 minute per side. Add the beer and fresh salsa and stir to submerge the beef. Cover, reduce the heat to low, and simmer for 1 hour.
Add the sweet potatoes, making sure they are submerge in the liquid, cover, and simmer for 45 minutes longer. Gently stir in the zucchini and simmer for 10 minutes longer, or until the meat, potatoes, and vegetables are tender. Season with additional salt and pepper, if desired. Serve immediately or refrigerate in airtight plastic container for up to 3 days.
Weight Watchers Point Plus Value: 8 point plus
Saturated Fat 2g