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CATEGORY CUISINE TAG YIELD
Dutch 1 Servings

INGREDIENTS

1 Boneless Chuck Roast (2 Pounds), Cut into 1/2" cubes
1 tb Cooking oil
1 lg Onion, Chopped
4 c Water
1 ts Seasoned salt
1/2 ts Pepper
2 ts Salt, optional (up to 3)
5 md Potatoes peeled, and cut into 1/2" cubes (up to 6)
5 md Carrots, cut into 1/4" slices
1 md Rutabaga, peeled, and cut into 1/2" cubes (Note: We used a Turnip)
1 c Sliced celery (1/2" pieces)
1/2 md Head of cabbage, finely sliced
1/3 c All purpose flour
2 ts Browning sauce (Note: We used Kitchen Bouquet)

INSTRUCTIONS

Source: Taste Of Home October/November 1996 Issue. Recipe was submitted by
Anne Heinonen, Howell, Michigan. Yield: 8 servings. Diabetic Exchanges
included.
In a Dutch Oven over medium high heat, brown meat in oil. Add onion, water,
seasoned salt, pepper, and salt if desired; bring to a boil. Reduce heat;
cover and simmer for 2 hours. Add vegetables; cover and simmer for 30
minutes or until the meat and vegetables are tender. Combine flour, cold
water, and browning sauce. Stir into stew; bring to a boil, stirring
constantly. Boil for 1 minute.
Diabetic Exchanges: One 1-1/2 cup serving(prepared without salt) equals 3
lean meat, 2 vegetable, 1 starch, 1/2 fat; also, 302 calories, 263 mg
sodium, 86 mg cholesterol, 21 gm carbohydrate, 31 gm protein, 11 gm fat.
Posted to EAT-L Digest 29 Dec 96
From:    "Rocky L Hurley [KR4PZ]" <nmrg@JUNO.COM>
Date:    Mon, 30 Dec 1996 11:37:48 EST

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