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Beef Vegetable Stew

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

16 ServingsPrep: 30 min. Cook: 2-1/2 hours

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

2 of 2

Beef Vegetable Stew (continued)

Directions (continued)

vegetables are tender. Combine cornstarch and water; gradually add
to the boiling mixture. Cook and stir for 2 minutes. Yield: 16
servings.

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.