BEEF VEGETABLE STEW

Beef Vegetable Stew Recipe

* 16 Servings
* Prep: 30 min. Cook: 2-1/2 hours

Ingredients

* 2-1/2 pounds beef stew meat, cut into 1-inch cubes
* 2 large onions, chopped
* 2 garlic cloves, minced
* 1/2 cup water
* 1 reduced-sodium beef bouillon cube
* 3 cans (14-1/2 ounces each) reduced-sodium beef broth
* 4 potatoes, peeled and cubed
* 3 medium carrots, sliced
* 2 medium green peppers, cut into 1/2-inch pieces
* 2 celery ribs, sliced
* 3 cups cubed rutabaga
* 1-1/2 cups cubed parsnips
* 1-1/2 cups cubed turnips
* 3/4 teaspoon dried marjoram
* 1/2 teaspoon pepper
* 1/4 teaspoon dried savory
* 1/4 teaspoon hot pepper sauce
* 2 tablespoons cornstarch
* 3 tablespoons water

Directions

* In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes. 

Yield: 16 servings.

Nutrition Facts:

One serving equals 

143 calories,
3 g fat (0 saturated fat),
21 mg cholesterol,
59 mg sodium,
13 g carbohydrate,
0 fiber,
15 g protein. 

Diabetic Exchanges:
2 vegetable,
1 lean meat,
1/2 starch.