Beef Stew

Easy as boiling water-Suitable for diabetics!

Exchanges: 1 bread, 2 medium-fat meat,1 vegetable

Yield: Serves 6 (1 cup serving)

1 lb. lean beef, cubed (may also use cubed pork or lamb)

2 TBS Worcestershire sauce

1/2 tsp. salt

1/4 tsp. oregano or thyme

1/8 tsp. allspice

1 beef bouillon cube

2 c. boiling water

1 c. canned tomatoes

4 med. potatoes, cubed

3 med. carrots, sliced

3 sm. onions, quartered

1 (10 oz.) pkg. frozen peas

Marinate beef in Worcestershire sauce for several hours

Brown beef cubes in non-stick skillet

Add salt, oregano, and allspice

Dissolve bouillon cube in boiling water; pour over beef

Add tomatoes and simmer over low heat for 1 1/2 to 2 hours or until meat is tender

Add potatoes, carrots, and onions, continue to cook for 30 minutes

Add peas; cook 15 minutes longer or until meat and vegetables are tender

For a professional touch, brown onions and carrots with the meat, and deglaze the pan with 1/2 cup red wine or dry cooking sherry

(Page 1 of 1, 1 total comments)

cariisme1

i'm almost 300lbs could i have more than a
cup 1 cup wouldn't feed a mouse

posted Apr 8th, 2013 4:44 am

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