| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Crockpot, Soups and s |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin steak; trimmed |
| 4 |
md |
Potatoes |
| 4 |
md |
Carrots |
| 2 |
|
Stalks celery |
| 10 3/4 |
oz |
Reduced fat cream of mushroom soup |
| 10 3/4 |
oz |
Reduced fat cream of celery soup |
| 10 3/4 |
oz |
Tomato soup |
| 1 |
pk |
Onion soup mix |
| 10 3/4 |
oz |
Water |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Cube beef into bite-size pieces. Place in casserole or baking pan with lid.
(Do not precook meat.) Peel and cube potatoes, carrots and celery; place on
top of meat. Add soups and water; place bay leaf on top. Cover and cook in
oven for 8 hours at 225 degrees. When done, discard bay leaf, stir stew and
serve.
Posted to TNT by Karen - SilkyKitty@prodigy.net, 2/98
Per serving: 402 Calories; 11g Fat (24% calories from fat); 32g Protein;
45g Carbohydrate; 78mg Cholesterol; 2306mg Sodium
NOTES : I cooked stew in crockpot on low for 8 hours.
Recipe by: Salt Lake Tribune
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Dec 4,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“When I grow up, I want to be like Jesus.”