Ingredients
1 1/2 lb stew beef, trimmed
1 tablespoon cooking oil
8 to 12 fresh tomatoes, peeled and c; ut up
2 cup tomato juice or water
2 med. onions, chopped
1 clove garlic, minced
1/2 teaspoon pepper
2 teaspoon salt, optional
4 to 6 med. potatoes, peeled and quar; tered
3 to 5 carrots, sliced
2 cup corn, frozen (i would use fresh)
2 cup fresh green beans
2 cup peas, frozen (i would use fresh)
2 to 3 celery stalks
1 cup summer squash, sliced
1/4 cup fresh parsley, snipped
1 teaspoon sugar (i wonder about this)
Cooking Directions:
Keywords: green, diabetic
In a dutch oven, brown meat in oil over medium high heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt, if desired. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas, and celery. Cover and simmer 30 minutes. Add squash simmer 10-15 minutes or until meat and vegetables are tender. Stir in parsley and sugar. Yield: 16 Servings
Diabetic Exchanges: One cup without added salt equals 1 meat, 1 starch, 2 vegetable; also 189 Calories, 170 mg sodium, 32 mg cholesterol, 22 mg carbohydrate, 13 gm protein, 6 gm fat.
SOURCE: Country Magazine Aug/Sept 92, Laura Garton, Lenox, MA SHARED BY:Jim Bodle 8/92
stews,beef,potato
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