Queen’s Hospital Beef Stew

Brenda V

Serves 8

1 Tablespoon  vegetable oil

2 lbs beef, in 1-dice size

8 ounces (1 ½ cups) onion, diced ½ inch size

1 teaspoon salt

1 teaspoon pepper

2 beef bouillon cubes

1 ½ cups water

2 bay leaves

½ cup tomato paste

½ cup canned, diced tomatoes

1 teaspoon chili pepper sauce

8 ounces (2 cups) celery diced ½ inch size

12 ounces (1 ½ cups) carrot, diced ½ inch size

12 ounces (2 1/8 cups) potato, peeled, diced in ½ inch size

2 Tablespoons cornstarch, dissolved in ¼ cup cold water

¼ cup frozen peas.

 Heat oil in skillet.  Brown meat over medium heat.

Add onions and cook until onions are transparent.

Add salt, pepper, beef bouillon cubes, water, bay leaves, tomato paste, diced tomatoes and pepper sauce.

Bring to a boil, then reduce heat to low and simmer until vegetables are tender.

Add cornstarch slurry to stew.  Simmer a few minutes.  Add peas and simmer 4 minutes.

(from The Queen’s Medical Center, Honolulu, Hawaii)

Per serving:  390 calories, 22 g carbohydrate, 24 g protein,            23 g fat (9 g saturated), 75 mg cholesterol, 620 mg sodium

Food Exchanges:  1 ½ carb choices, 3 medium fat meat, 1 fat