Beef Stew
Easy as boiling water-Suitable for diabetics!
Exchanges: 1 bread, 2 medium-fat meat,1 vegetable
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
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
