Beef Vegetable Stew Recipe

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Packed with flavorful meat and a huge assortment of vegetables, this stew is sure to satisfy.

This recipe is:

Diabetic Friendly

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Beef Vegetable Stew Recipe

Prep: 30 min. Cook: 2-1/2 hours

Yield: 16 Servings

30 150 180

Ingredients

2-1/2 pounds 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

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 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.

Originally published as Beef Vegetable Stew in Country Woman January/February 1995, p36

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Beef Vegetable Stew

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(1-1) of 1 reviews

Reviewed on Mar. 07, 2011 by lutherallie

With all of the vegetables, plus the long simmering time more liquid is needed for this recipe than stated. I will add extra cans of broth to my list next time. Also, the carrots needed longer cooking time....I will probably omit them next time.