This diabetic beef stew is so simple to make. My husband will throw this together during his lunch break. I'm a huge fan of tomato soup, but my husband has to have chunks in the tomato soup. So this is the perfect combo.
I will usually add garlic to this recipe. Most recipes could use a little garlic, in my opinion. Garlic is good for you and always gives an extra bit of flavor to a dish. If you are looking to add a few spices, I recommend rosemary with thyme. Beef always goes well with rosemary and thyme.
1/2 cup Lean ground meat
8 oz (2 cans) tomato sauce
2 cup Carrots, sliced
1/4 cup Onion, chopped
2 1/2 oz (1 Jar) mushrooms, sliced
2 cup Water
1. Cook ground chuck in a large nonstick over medium heat until browned, stirring to crumble. Drain and pat dry with a paper towels. Wipe pan drippings from skillet with a paper towel.
2. Return ground chuck
to skillet, and add tomato sauce, sliced carrots, chopped onion and
undrained sliced mushrooms. Stir in water. Cover and bring to boil.
Reduce heat, andsimmer 30 to 35 minutes or until carrots are tender,
Serve hot. Food Exchange per serving: 1 LOW-FAT MEAT EXCHANGE + 1/2 STRACHEXCHANGE; CAL: 89; CAR: 8gm; PRO: 8gm; FAT: 3gm; SOD: 323gm; CHO: 20mg;
Source: All New Cookbook for Diabetics and Their Families. Brought to youand yours via Nancy O'Brion and Meal-Master.