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Beef Stew

Easy as boiling water-Suitable for diabetics!

Exchanges: 1 bread, 2 medium-fat meat,1 vegetable
Beef Stew Photo
Yield: Serves 6 (1 cup serving)

Ingredients

  • 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

Instructions

  1. Marinate beef in Worcestershire sauce for several hours

  2. Brown beef cubes in non-stick skillet

  3. Add salt, oregano, and allspice

  4. Dissolve bouillon cube in boiling water; pour over beef

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

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

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

  8. 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



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