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My mother was born and raised in Japan and wasn't familiar with many American dishes when she married my father and moved to the States. This is one of the recipes her mother-in-law handed down to her. —Frances Aldal, Antelope, California
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/4 cups equals 324 calories, 10 g fat (3 g saturated fat), 70 mg cholesterol, 322 mg sodium, 33 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Originally published as All-American Beef Stew in Healthy Cooking December/January 2009, p62
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Reviewed on Oct. 04, 2011 by cherstad
I made this stew as directed, and we really enjoyed the taste of it. The beef was very tender! However, after adding the remaining flour/water in the final step, the stew was much too thick. I would make this again, but I don't think it's necessary to add any more flour to the stew at the end.
Reviewed on Sep. 24, 2011 by rykirk1701e
very bland. but the beef was nice and tender.
Reviewed on Sep. 22, 2011 by sstetzel
It might have been "Rated" 18 times, which simply means someone clicked on the star rating without writing an actual review.
Reviewed on Sep. 21, 2011 by auggiebelle
I am confused about the ratings on this. When I first saw it it said 18 reviews and rated 4 1/2 stars, but when you click on the actual recipe there aren't any reviews to look at. Anyhow, I made as directed, but upon tasting didn't like the strong lemon flavor at all. I modified the recipe by adding 3 bouillion cubes, some frozen peas, and a little bit of browning sauce. It was ALOT better than.
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