Russian Beef and Cabbage Stew

Description
Contributed by Catsrecipes Y-Group
 * Source: The New Family Cookbook for People with Diabetes via The diabetic Gourmet Daily Recipe Mailer
 * Yield: Makes about 3 quarts (10 servings)

Ingredients

 * 1 x 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
 * 1 teaspoon salt
 * ¼ teaspoon freshly ground pepper
 * 2 cups chopped onion
 * 1 small head cabbage (about 1½ pounds), shredded
 * 1 x 28-ounce can tomato purée
 * 1 x 28-ounce can diced tomatoes
 * 1½ cups sliced carrots
 * 1 cup diced green bell pepper
 * ¼ cup packed brown sugar
 * 1 cup plain low-fat yogurt

Directions

 * 1) Season the meat with salt and pepper; place in a large pot or dutch oven.
 * 2) Add the onions and enough water to cover the meat (about 2 quarts).
 * 3) Bring to a boil, reduce the heat, cover, and simmer 1 hour.
 * 4) Add all the remaining vegetables and the brown sugar.
 * 5) Cover and simmer 2 hours longer.
 * 6) Skim the fat from the top of the stew with a spoon.
 * 7) Serve the stew in bowls, each topped with 1 rounded tablespoon of yogurt.

Nutritional Information
Per Serving (about 1¼ cups):
 * Calories: 223 | Fat: 5 g | Cholesterol: 53 Mg | Sodium: 527 Mg | Carbohydrate: 25 g | Fiber: 5 g | Protein: 21 g
 * Diabetic exchanges: 1 starch, 2 vegetable, 2 very lean meat, ½ fat