Summers End Stew

* Exported from MasterCook *

SUMMERS END STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Beef
Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Stew beef, trimmed
1 tb Cooking Oil
8 To 12 Fresh Tomatoes,
- peeled and cut up
2 c Tomato Juice or Water
2 Med. Onions, chopped
1 Clove Garlic, minced
1/2 ts Pepper
2 ts Salt, optional
4 To 6 Med. Potatoes, peeled
-and quartered
3 To 5 Carrots, sliced
2 c Corn, frozen (I would use
-fresh)
2 c Fresh Green Beans
2 c Peas, frozen (I would use
-fresh)
2 To 3 Celery stalks
1 c Summer Squash, sliced
1/4 c Fresh Parsley, snipped
1 t Sugar (I wonder about this)

Keywords: green, diabetic

In a dutch oven, brown meat in oil over medium high
heat. Add tomatoes, tomato juice or water, onions,
garlic, pepper, and salt, if desired. Bring to a boil;
reduce heat and simmer for 1 hour. Add potatoes,
carrots, corn, green beans, peas, and celery. Cover
and simmer 30 minutes. Add squash simmer 10-15 minutes
or until meat and vegetables are tender. Stir in
parsley and sugar. Yield: 16 Servings

Diabetic Exchanges: One cup without added salt equals
1 meat, 1 starch, 2 vegetable; also 189 Calories, 170
mg sodium, 32 mg cholesterol, 22 mg carbohydrate, 13
gm protein, 6 gm fat.

SOURCE: Country Magazine Aug/Sept 92, Laura Garton,
Lenox, MA SHARED BY:Jim Bodle 8/92



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