Meals Matter

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Contributed By: alskx3
Light & Tasty October/November 2004

Ingredients

1.5 pounds Lean beef stew meat

1 Tablesppon Canola oil

2 cans (14.5 ounces each) reduced-sodium beef broth

1.5 cups Water

2 tablespoons Reduced-sodium soy sauce

3 Medium potatoes, cubed (about 1 lb)

3 Medium carrots, cubed

3 Celery ribs, chopped

2 tablespoons Steak sauce

1 tablespoon Garlic powder

1/2 teaspoon Salt

1/4 teaspoon Dried oregano

1/8 teaspoon Ground nutmeg

1/8 teaspoon Pepper

2 cups Fresh or frozen corn

1 3/4 cups Frozen green beans

Preparation

In a large kettle or Dutch oven, brown beef over medium heat in oil. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20-40 minutes or until the vegetables are just tender. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer for 5-10 minuts or until vegetables are tender.

Cook's Notes

One serving: 1 12 cups. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch

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