Title: Old-Fashioned Beef Stew > Toh O/n 96
Categories: Stew Diabetic Vegetable
Yield: 8 Servings

2	lb	Chuck roast, boneless; cut into 1/2" cubes
1	tb	Oil
1	lg	Onion; chopped
4	c	Water
1	ts	Salt, seasoned
1/2	ts	Pepper
2	ts	Salt; optional to 3 ts.
5	md	Potatoes; peeled & cut into 1/2" pieces, to 6 potatoes
5	md	Carrots; cut into 1/4" slice
1	md	Rutabaga; peeled, cut into 1/2" cubes
1	c	Celery; sliced 2/3" pcs.
1/2	md	Cabbage head; finely sliced
1/3	c	Flour
1	c	Water, cold
2	ts	Sauce, browning

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 the vegetables; cover and simmer for 30 minutes or until 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

From: Margaret Young Date: 01 Dec 96 National Cooking Echo Ä

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