• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Summers End Stew

  • Recipe Submitted by on

Category: Beef, Potatoes, Stews

 Ingredients List

  • 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 ts Sugar (I wonder about this)

 Directions

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.



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