Old-fashion beef stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boneless Chuck Roast (2 Pounds), Cut into 1/2\" cubes | |
| 1 | tablespoon | Cooking oil |
| 1 | large | Onion, Chopped |
| 4 | cups | Water |
| 1 | teaspoon | Seasoned salt |
| ½ | teaspoon | Pepper |
| 2 | teaspoons | Salt, optional (up to 3) |
| 5 | mediums | Potatoes peeled, and cut into 1/2\" cubes (up to 6) |
| 5 | mediums | Carrots, cut into 1/4\" slices |
| 1 | medium | Rutabaga, peeled, and cut into 1/2\" cubes (Note: We used a Turnip) |
| 1 | cup | Sliced celery (1/2\" pieces) |
| ½ | medium | Head of cabbage, finely sliced |
| ⅓ | cup | All purpose flour |
| 2 | teaspoons | Browning sauce (Note: We used Kitchen Bouquet) |
Directions
Source: Taste Of Home October/November 1996 Issue. Recipe was submitted by Anne Heinonen, Howell, Michigan. Yield: 8 servings. Diabetic Exchanges included.
In a Dutch Oven over medium high heat, brown meat in oil. Add onion, water, seasoned salt, pepper, and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water, and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute.
Diabetic Exchanges: One 1-½ cup serving(prepared without salt) equals 3 lean meat, 2 vegetable, 1 starch, ½ fat; also, 302 calories, 263 mg sodium, 86 mg cholesterol, 21 gm carbohydrate, 31 gm protein, 11 gm fat.
Posted to EAT-L Digest 29 Dec 96 From: "Rocky L Hurley [KR4PZ]" <nmrg@...> Date: Mon, 30 Dec 1996 11:37:48 EST