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

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