Diabetic Beef Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 medium onions
• 4 stalks celery or 1 small celery root, peeled
• 1 tablespoon olive oil
• 1 lb lean stewing beef or 1 lb lean stewing lamb
• 2 cloves garlic (optional)
• 3 cups water or 3 cups fat-free broth
• 1/4 cup barley
• 2 -3 bay leaves
• 2 cups peeled diced rutabagas (yellow turnip)
• 1 cup peeled diced turnip (optional)
• 1 medium carrot, peeled and diced
• 1 medium potato, peeled and diced
• 1 cup cleaned button mushroom
• 1 (19 ounce) can stewed tomatoes
• salt
• 1 teaspoon savory
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon cracked black pepper
• 1 teaspoon worcestershire sauce

Recipe

• 1 peel and chop the onions coarsely.
• 2 chop the celery coarsely as well.
• 3 peel and mince the garlic.
• 4 saute the onions and celery until softened in the oil; remove them to a large stew pot.
• 5 add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
• 6 add the water or broth, the barley and the bay leaves to the stew pot.
• 7 peel and chop all the remaining vegetables into bite-sized pieces.
• 8 add them to the stew in the order given, then add the tomatoes and the spices.
• 9 simmer the stew until the meat is done and the vegetables and barley are tender.
• 10 add a little more water if needed.
• 11 this can be made ahead; stew keeps and reheats well.