| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | Servings | ||
INGREDIENTS
| 1 | Boneless Chuck Roast, 2 | |
| Pounds Cut into 1/2" | ||
| cubes | ||
| 1 | T | Cooking oil |
| 1 | Onion, Chopped | |
| 4 | c | Water |
| 1 | t | Seasoned salt |
| 1/2 | t | Pepper |
| 2 | t | Salt, optional up to 3 |
| 5 | Potatoes peeled, and cut | |
| into 1/2" cubes up to | ||
| 5 | Carrots, cut into 1/4" | |
| slices | ||
| 1 | Rutabaga, peeled and cut | |
| into 1/2" cubes Note: We | ||
| used a Turnip | ||
| 1 | c | Sliced celery, 1/2" pieces |
| 1/2 | Head of cabbage, finely | |
| sliced | ||
| 1/3 | c | All purpose flour |
| 2 | t | Browning sauce, Note: We |
| used Kitchen Bouquet |
INSTRUCTIONS
6 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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Nutrition (calculated from recipe ingredients)
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Calories: 3877
Calories From Fat: 2047
Total Fat: 227.2g
Cholesterol: 636mg
Sodium: 7771.3mg
Potassium: 7437.1mg
Carbohydrates: 265.3g
Fiber: 37.8g
Sugar: 31.4g
Protein: 188.6g