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"When my granddaughter was 3, she had a bear that sang a song about 'root stew'," recalls Alice McCabe of Climax, New York. "She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew."
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1-1/3 cups) equals 343 calories, 6 g fat (2 g saturated fat), 71 mg cholesterol, 699 mg sodium, 42 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.
Originally published as Baked Vegetable Beef Stew in Light & Tasty February/March 2004, p45
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Reviewed on May. 16, 2011 by mkfrazier
This savory stew is worth the time it takes to prep--which was far more than the 10 minutes shown in the recipe. After cleaning, peeling and cutting the vegetables, I would allow about 20-30 minutes for prep. The recipe doesn't make much broth, so consider using 1 to 1.5 cups of water (or beef broth) if your like more liquid. I didn't include the rutabaga, but made the rest of the recipe as written. The 2 teaspoons of dried basil was plenty. We liked it, but you may want to reduce the basil slightly if you want a less pronounced flavor. Finally, I will bake the stew for 2 hours (covered) to ensure all vegetables are well cooked. The 30-40 minute uncovered bake time seems about right. Of course, this could be done in a slow cooker. I would guess 7 hours on low would be about right, but I'll have to test it. Homemade stew lovers should really enjoy this treat!
Reviewed on Jan. 28, 2010 by juldoo
Didn't use the beef. LOVED THIS!!!
Reviewed on Feb. 02, 2008 by Yankeelady
I made this today...very nice taste although I did put in two packets of soup mix....and twice as much water so I had more broth....very good though
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