Easy beef stew

Easy oven stew

3/4 pounds Boneless beef round steak, trimmed and cubed

1 tablespoon Cooking oil

4 medium Unpeeled potatoes, cut into 1 inch cubes

5 medium Carrots, cut into 1 1/2 inch chunks

1 each Rib Celery, cut into 1 inch chunks

1 large Onion, cut into 1 inch chunks

1 can Chunky stewed tomatoes (14 1/2 oz.)

3 tablespoon Quick cooking tapioca

1 teaspoon Browning sauce

1/8-1/4 t Pepper

1 cup Frozen peas

KEYWORDS: TOMATO, CELERY, ON In a Dutch oven, brown the steak in oil.

Add the next 8 ingredients; cover and bake at 300 degrees for 4-5 hours,

stirring twice. Add the peas during the last 30 minutes of baking.

Serves 6.

Diabetic Exchanges: One serving equals 2 Vegetable, 2 Starch, 1 Meat; also, 263 Calories, 257mg Sodium, 33mg Cholesterol, 38g Carbohydrate, 17g Protein, 5g Fat.

SOURCE:*Taste of Home Magazine, December/January 1995. POSTED BY: Jim Bodle 2/95 Submitted By JIM BODLE On 02-07-95

Easy beef goulash

Yield: 4 Servings

2 tablespoon Vegetable oil

2 large Onion, chopped

1 small Tomato, chopped

1 small Green pepper, chopped

2 tablespoon Sweet paprika

2 pounds Stew meat

1 teaspoon Tomato paste

Salt and pepper

2 large Potatoes, cubed

1. In a large pot, heat the oil, and saute the onions until golden. 2. Add the tomato, green pepper, paprika, stewing beef, tomato paste, salt and pepper. 3. Cook over medium heat, stirring frequently until meat in browned. 4. Reduce the heat, add 2 cups water, cover and simmer for 1 1/2 hours. 5. Remove the meat from the sauce, and remove green pepper pieces with a slotted spoon, strain sauce and return to the pot. 6. Return meat to the pot with the sauce, add the potato cubes and simmer another 40 minutes or until potatoes are tender