Summers end stew

6 Servings

Ingredients

QuantityIngredient
poundsStew beef, trimmed
1tablespoonCooking Oil
8To 12 Fresh Tomatoes, peeled and cut up
2cupsTomato Juice or Water
2Med. Onions, chopped
1Clove Garlic, minced
½teaspoonPepper
2teaspoonsSalt, optional
4To 6 Med. Potatoes, peeled and quartered
3To 5 Carrots, sliced
2cupsCorn, frozen (I would use fresh)
2cupsFresh Green Beans
2cupsPeas, frozen (I would use fresh)
2To 3 Celery stalks
1cupSummer Squash, sliced
¼cupFresh Parsley, snipped
1teaspoonSugar (I wonder about this)

Directions

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