Title: Summers End Stew
Categories: Stews, Beef, Potatoes
Yield: 6 Servings

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)

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini