Serving Stew Instead of Steak

No matter how you slice it, red meat is red meat — cholesterol, saturated fats, and all. But if you stew your beef or lamb or pork rather than broiling or roasting it, you can skim off a bunch of high-calorie fat. Just make the stew and then stick it in the fridge for a couple of hours until a layer of fat hardens on top. Spoon it off: Every tablespoon of pure fat subtracts 100 calories from dinner. And, yes, you can also cut off all visible fat before preparing the meat. Same 100 calories per tablespoon of fat.

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