Summers end stew

Yield: 6 Servings

Measure Ingredient
1½ pounds Stew beef, trimmed
1 tablespoon Cooking Oil
8 To 12 Fresh Tomatoes, peeled and cut up
2 cups Tomato Juice or Water
2 Med. Onions, chopped
1 Clove Garlic, minced
½ teaspoon Pepper
2 teaspoons Salt, optional
4 To 6 Med. Potatoes, peeled and quartered
3 To 5 Carrots, sliced
2 cups Corn, frozen (I would use fresh)
2 cups Fresh Green Beans
2 cups Peas, frozen (I would use fresh)
2 To 3 Celery stalks
1 cup Summer Squash, sliced
¼ cup Fresh Parsley, snipped
1 teaspoon Sugar (I wonder about this)

Keywords: green, diabetic

In a dutch oven, brown meat in oil over medium high heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt, if desired. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas, and celery. Cover and simmer 30 minutes. Add squash simmer 10-15 minutes or until meat and vegetables are tender. Stir in parsley and sugar. Yield: 16 Servings Diabetic Exchanges: One cup without added salt equals 1 meat, 1 starch, 2 vegetable; also 189 Calories, 170 mg sodium, 32 mg cholesterol, 22 mg carbohydrate, 13 gm protein, 6 gm fat.

SOURCE: Country Magazine Aug/Sept 92, Laura Garton, Lenox, MA SHARED BY:Jim Bodle 8/92

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