* 1/4 cup all-purpose flour * 1 teaspoon pepper * 1 pound beef stew meat, cut into 1-inch cubes * 1 tablespoon cooking oil * 2 cans (10-1/2 ounces each) beef broth * 1 cup water * 2 bay leaves * 1/2 teaspoon garlic salt * 1/2 teaspoon dried oregano * 1/2 teaspoon dried basil * 1/2 teaspoon dill weed * 3 medium carrots, cut into 1-inch slices * 2 medium potatoes, peeled and cubed * 2 celery ribs, cut into 1-inch slices * 1 onion, cut into eight wedges * 1 cup each frozen corn, green beans, lime beans and peas * 1 tablespoon cornstarch * 2 tablespoons cold water * 1 tablespoon minced fresh parsley
SERVINGS 8-10 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 30 min. COOK 175 min. TOTAL 205 min.
DIRECTIONS
Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley. Yield: 8-10 servings.
NUTRITIONAL INFO
Nutrition Facts: One 1-cup serving (prepared with reduced-sodium broth) equals 203 calories, 5 g fat (0 saturated fat), 31 mg cholesterol, 239 mg sodium, 25 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 meat.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
