Gone-All-Day Stew Recipe
This healthy stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster…no dissolving first in liquid. No additional salt is necessary. —Patricia Kile, Elizabethtown, Pennsylvania
Diabetic Exchange
Contest Winning
TOTAL TIME: Prep: 25 min.
Bake: 4 hours
MAKES: 8 servings
Ingredients
1/4 cup all-purpose flour
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water or red wine
2 teaspoons beef bouillon granules
3 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon coarsely ground pepper
6 medium onions, quartered
4 medium potatoes, cut into 1-1/2-inch chunks
3 medium carrots, cut into 1-inch slices
12 large fresh mushrooms
1/2 cup celery, cut into 1-inch slices
Hot cooked egg noodles, optional
Directions
Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.
Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired. Yield: 8 servings.
Nutritional Facts
Diabetic Exchanges: One serving equals 3 protein, 1 bread, 2 vegetable, 1/2 fat; also 311 calories, 660 mg sodium, 103 mg cholesterol, 26 gm carbohydrate, 29 gm protein, 10 gm fat.
Originally published as Gone-All Day Stew in Country Woman March/April 1988, p29
This healthy stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster…no dissolving first in liquid. No additional salt is necessary. —Patricia Kile, Elizabethtown, Pennsylvania
Diabetic Exchange
Contest Winning
TOTAL TIME: Prep: 25 min.
Bake: 4 hours
MAKES: 8 servings
Ingredients
1/4 cup all-purpose flour
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water or red wine
2 teaspoons beef bouillon granules
3 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon coarsely ground pepper
6 medium onions, quartered
4 medium potatoes, cut into 1-1/2-inch chunks
3 medium carrots, cut into 1-inch slices
12 large fresh mushrooms
1/2 cup celery, cut into 1-inch slices
Hot cooked egg noodles, optional
Directions
Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.
Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired. Yield: 8 servings.
Nutritional Facts
Diabetic Exchanges: One serving equals 3 protein, 1 bread, 2 vegetable, 1/2 fat; also 311 calories, 660 mg sodium, 103 mg cholesterol, 26 gm carbohydrate, 29 gm protein, 10 gm fat.
Originally published as Gone-All Day Stew in Country Woman March/April 1988, p29
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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