* 2-1/2 pounds lean beef stew meat, cut into 1-inch cubes * 2 large onions, chopped * 2 garlic cloves, minced * 1/2 cup water * 1 reduced-sodium beef bouillon cube * 3 cans (14-1/2 ounces each) reduced-sodium beef broth * 4 potatoes, peeled and cubed * 3 medium carrots, sliced * 2 medium green peppers, cut into 1/2-inch pieces * 2 celery ribs, sliced * 3 cups cubed rutabaga * 1-1/2 cups cubed parsnips * 1-1/2 cups cubed turnips * 3/4 teaspoon dried marjoram * 1/2 teaspoon pepper * 1/4 teaspoon dried savory * 1/4 teaspoon hot pepper sauce * 2 tablespoons cornstarch * 3 tablespoons water
SERVINGS 16 CATEGORY Lower Fat METHOD Other stovetop PREP 30 min. COOK 150 min. TOTAL 180 min.
DIRECTIONS
In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes. Yield: 16 servings.
NUTRITIONAL INFO
Nutrition Facts: One serving equals 143 calories, 3 g fat (0 saturated fat), 21 mg cholesterol, 59 mg sodium, 13 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
