Old-Fashion Beef Stew
|5 mdCarrots, cut into 1/4"|
|1 mdRutabaga, peeled, and cut|
|2 tsSalt, optional (up to 3)|
|5 mdPotatoes peeled, and cut|
|1 lgOnion; chopped|
|1 tsSeasoned salt|
|1/2 mdHead of cabbage, finely|
|1 Boneless Chuck Roast (2|
|1 cSliced celery (1/2" pieces)|
|1/3 cAll purpose flour|
|2 tsBrowning sauce (Note: We|
|1 tbCooking oil|
Old-Fashion Beef Stew Preparation
Source: Taste Of Home October/November 1996 Issue. Recipe was submitted by Anne Heinonen, Howell, Michigan. Yield: 8 servings. Diabetic Exchanges included. In a Dutch Oven over medium high heat, brown meat in oil. Add onion, water, seasoned salt, pepper, and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water, and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute. Diabetic Exchanges: One 1-1/2 cup serving(prepared without salt) equals 3 lean meat, 2 vegetable, 1 starch, 1/2 fat; also, 302 calories, 263 mg sodium, 86 mg cholesterol, 21 gm carbohydrate, 31 gm protein, 11 gm fat. Posted to EAT-L Digest 29 Dec 96 From: "Rocky L Hurley [KR4PZ]"
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