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Asian Napa Cabbage Carrot Slaw with Snow Peas
A lively, fresh Asian-inspired side dish you can feel good about serving.
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Beef Veggie Stew
Thick and hearty- perfect for a cold day.
7g Carbs/serving
Yield: Serves 6
Ingredients
- 2 Tbs. olive oil
- 1 large onion
- 1.5 lbs. stew beef
- 2 Tbs. beef base
- 2 cloves garlic
- 4 cups water
- 2 cups chopped celery
- 1/2 cup chopped carrots
- 1 cup chopped cabbage
- 1 small can diced tomatoes
Instructions
- Heat oil on medium heat, cook garlic and onion until tender
- Set aside
- Add more olive oil and brown beef
- Drain
- In same skillet or crock pot, add water, beef base, and remaining ingredients
- Cook on low for 1-1.5 hours
User rating
User Feedback
(Page 1 of 1, 3 total comments)henriemarie
+the tomatoes did not fit in this as mentioned by Maci Eel.. I added turnips instead of celery. I added two unpeeled potatoes. but will not use the tomatoes again.. they just don't go with this. thyme and majoram was also added. Made in my crock pot. and loved it. after removing what I could of the tomatoes.
posted Jan 11th, 2010 6:12 pmMaci Eel
-The cabbage made the stew too soggy and the tamatoes didn't fit.
posted Oct 1st, 2009 10:18 amKaren
+delicious & fast!
posted Nov 8th, 2008 8:20 am