Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 2-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 2-1/2 hours

Ingredients

  • 1 boneless chuck roast (2 pounds), cut into 1/2-inch cubes
  • 1 tablespoon vegetable 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. Stir into stew; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Yield: 8 servings.
Originally published as Old-Fashioned Beef Stew in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p108

Nutritional Facts

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

  • 1 boneless chuck roast (2 pounds), cut into 1/2-inch cubes
  • 1 tablespoon vegetable 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
  1. 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. Stir into stew; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Yield: 8 servings.
Originally published as Old-Fashioned Beef Stew in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p108

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