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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)


  • 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


  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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(Page 1 of 1, 1 total comments)



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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