Russian Beef and Cabbage Stew

Russian Beef And cabbage Stew

Yield: Makes About 3 Quarts (10 Servings)

Source: The New Family Cookbook For People With DiabetesVia The diabetic Gourmet Daily Recipe Mailer

Ingredients

One 2-Pound Boneless Chuck Roast,trimmed And Cut Into 1-Inch Cubes
 * 1 Teaspoon salt
 * 1/4 Teaspoon Freshly Ground pepper
 * 2 Cups Chopped Onion
 * 1 Small Head cabbage (about 1-1/2 Pounds), ShreddedOne 28-Ounce Can tomato Puree

One 28-Ounce Can Diced tomatoes
 * 1-1/2 Cups Sliced carrots
 * 1 Cup Diced Green bell pepper
 * 1/4 Cup Packed brown sugar
 * 1 Cup Plain Low-Fat yogurt

Directions

Season The Meat With salt And pepper; Place in a LargePot or Dutch Oven. Add The onions And Enough water ToCover The Meat (about 2 Quarts). Bring to a Boil,

Reduce The Heat, Cover, And Simmer 1 Hour.

Add All The Remaining Vegetables And The brown sugar.Cover And Simmer 2 Hours Longer.

Skim The Fat From The Top of The Stew With a Spoon. Serve TheStew in Bowls, Each Topped With 1 Rounded Tablespoon of yogurt.

Nutritional Information Per Serving (about 1-1/4 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, 1/2 Fat

contributed by :
* Catsrecipes Y-Group