Low-Fat Beef Stew


Classifications: Soups and Stews

Qty Measure Ingredient


1 pound round steak, trimmed & cubed

1 teaspoon vegetable oil

1 14-1/2oz can 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 in 3" chunks

4 medium potatoes, peeled & halved

1 cup frozen peas

Instructions: In a 4-qt. 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. Remove bay leaf. Stir in peas; heat through.



Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 1-1/2 lean meat, 1 starch, 1 vegetable; also, 159 calories, 70 mg sodium, 38 mg cholesterol, 20 gm carbohydrate, 16 gm protein, 5 gm fat.

Serves: 8

Food Exchanges: