Low-Fat Beef Stew Recipe

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Now even folks on restricted diets can indulge in a hearty helping of stew!—Marian Stalknecht, Lawrenceville, Georgia

This recipe is:

Diabetic Friendly

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Low-Fat Beef Stew Recipe

Prep: 20 min. Cook: 40 min.

Yield: 8 Servings

20 40 60

Ingredients

1 pound beef top round steak, trimmed and cubed
1 teaspoon canola oil
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 cup water
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
4 medium carrots, cut into 3-inch chunks
4 medium potatoes, peeled and halved
1 cup frozen peas

Directions

In a Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Discard bay leaf. Stir in peas; heat through. Yield: 8 servings.

Nutritional Facts One 1-cup serving equals 159 calories, 5 g fat (0 saturated fat), 38 mg cholesterol, 70 mg sodium, 20 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 vegetable.

Originally published as Low-Fat Beef Stew in Country Woman March/April 1996, p36