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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 6 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. Each serving is 1 1/3 cup. Diabetic Exchanges: 2 lean meat, 2 vegetables, 1 starch. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
28 ounces reduced-sodium beef broth (2-14 1/2oz cans) |
1 medium sweet potato, peeled and cubed |
1 cup cubed carrot |
1 cup cubed peeled rutabaga |
1 cup cubed peeled parsnip |
1 cup cubed peeled potato |
2 tablespoons tomato paste |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. In a dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce the heat; cover and simmer for 30-40 minutes or until the vegetables are tender.
2. In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
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