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Garden Stew Recipe

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. You can also throw in extra vegetables to stretch it.

This recipe is:

Diabetic Friendly

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Garden Stew Recipe

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

Yield: 8 Servings

30 150 180

Ingredients

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
4 cups water
1 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/3 cup all-purpose flour
1 cup cold water
2 teaspoons browning sauce, optional

Directions

In a Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoning blend, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce if desired until smooth. Stir into stew; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 8 servings.

Nutritional Facts 1-1/2 cups equals 359 calories, 12 g fat (0 saturated fat), 82 mg cholesterol, 218 mg sodium, 35 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable, 1 starch.

Originally published as Old-Fashioned Beef Stew in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p108