One-dish oven stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boneless beef round steak; trimmed and cubed |
| 1 | tablespoon | Cooking oil |
| 4 | mediums | Potatoes; unpeeled, cut into l-inch cubes |
| 5 | mediums | Carrots; cut into l 1/2 inch chunks |
| 1 | Celery rib; cut into 1 inch chunks | |
| 1 | large | Onion; cut into l inch chunks |
| 14½ | ounce | Chunky stewed tomatoes |
| 3 | tablespoons | Quick-cooking tapioca |
| 1 | teaspoon | Browning sauce |
| ⅛ | teaspoon | Pepper; (up to 1/4) |
| 1 | cup | Frozen peas |
Directions
In a Dutch oven, brown the steak in oil. Add the next eight ingredients; cover and bake at 300* for 4-5 hours, stirring twice. Add the peas during the last minutes of baking.
Exchanges: 2 Starch, 1 Vegetable, 1 Meat Nutritional Information Serving Size: 1⅓ cups Carbohydrate: 38 gm Calories: 263 Protein: 17 gm Sodium: 257 mg Fat: 5 gm Cholesterol: 33 mg Rita Zagrzebski Eagle River, WI Recipe by: TOH Down-Home Diabetic Cookbook Posted to MC-Recipe Digest V1 #937 by "abprice@..." <abprice@...> on Nov 30, 1997