☺ DIABETIC Beef Stew!! ☺
2 medium onions
4 stalks celery or 1 small celery root, peeled
1 tablespoon olive oil
1 lb lean stewing beef or 1 lb lean stewing lamb
2 cloves garlic (optional)
3 cups water or 3 cups fat-free broth
1/4 cup barley
2 -3 bay leaves
2 cups peeled diced rutabagas (yellow turnip)
1 cup peeled diced turnip (optional)
1 medium carrot, peeled and diced
1 medium potato, peeled and diced
1 cup cleaned button mushroom
1 (19 ounce) can stewed tomatoes
1 teaspoon savory
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cracked black pepper
1 teaspoon Worcestershire sauce
1 Peel and chop the onions coarsely.
2 Chop the celery coarsely as well.
3 Peel and mince the garlic.
4 Saute the onions and celery until softened in the oil; remove them to a large stew pot.
5 Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
6 Add the water or broth, the barley and the bay leaves to the stew pot.
7 Peel and chop all the remaining vegetables into bite-sized pieces.
8 Add them to the stew in the order given, then add the tomatoes and the spices.
9 Simmer the stew until the meat is done and the vegetables and barley are tender.
10 Add a little more water if needed.
11 This can be made ahead; stew keeps and reheats well.
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