Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 1/4 pounds beef stew meat, cut in 1" cubes

2 tablespoons olive or vegetable oil, divided

4 medium onions, chopped

6 cloves garlic, minced

2 teaspoons paprika

1/2 teaspoon caraway seed, crushed

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 teaspoon salt, optional

2 14-1/2oz can beef broth

2 cups peeled potatoes, cubed

2 cups carrots, sliced

2 cups peeled rutabagas, cubed

2 28oz cans diced tomatoes, undrained

1 large sweet red pepper, chopped

Sour cream, optional

Instructions: In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions and garlic for 8-10 minutes over medium heat or until lightly browned. Add paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender. Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are tender. Serve with sour cream if desired.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with lean stew meat and low-sodium broth and without salt and sour cream) equals 2 lean meat, 1 vegetable, 1/2 starch; also, 185 calories, 330 mg sodium, 38 mg cholesterol, 16 gm carbohydrate, 15 gm protein, 7 gm fat.

Serves: 15

Food Exchanges: