2 pounds lean beef stew meat, cut into 1-inch cubes
4 large carrots, cut into 1-inch pieces
2 medium onions, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
1 garlic clove, minced
1 can(14-1/2 ounces) Italian stewed tomatoes
1-1/2 cups beef broth
1 can f(8ounces) tomato sauce
1/2 cup quick-cooking tapioca
1 teaspoon instant coffee granules
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt, optional
Instructions
In a 5-qt. Dutch oven, combine all ingredients. Cover and bake at 300 F for 2-1/2 to 3 hours, stirring every hour, or until the meat and vegetables are tender.
Diabetic exchange: One serving (prepared with low-sodium beef broth and tomato sauce and without added salt) equals2 meats 2 vegetables 1 starch, 230 calories 401 mg sodium 53 mg cholesterol, 27 gm carbohydrate, 23 gm protein, 6 gm fat
Originally Submitted
7/6/2008
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