Post by chief_cook2 on Feb 12, 2004 18:05:53 GMT -6
> Serves 12
>
> 8 medium Potatoes peeled and cubed
> 8 large Carrots peeled and sliced
> 1 large Onion chopped
> 4 stalks Celery de-ribbed and sliced
> 1-1/2 lbs Stew Meat
> 4 tsp Beef Base
> 1 pkg Onion Soup Mix
> 10-1/2 oz Cream of Mushroom Soup, condensed
> 1 tsp Salt
> 1/2 tsp Garlic Salt
> 1 tsp Black Pepper
> 2 tbsp Parsley, freeze-dried crushed
> Water
> 3 tbsp Cornstarch
> 1-1/2 cups Water
>
> In a Dutch oven, brown stew meat with beef base, onion soup mix, onions
and
> celery. When meat is browned, add soup and mix well. Add potatoes,
> carrots, salt, garlic salt, pepper and parsley; stir, and add enough water
> to cover mixture. Simmer on medium heat 30 - 45 minutes, or until
potatoes
> and carrots cut easily with the side of a fork. In a large measuring cup,
> blend cornstarch and 1-1/2 cups water, then stir slowly into stew mixture
to
> thicken.
>
> 307 Calories;14g Fat;19g Protein;26g Carbs;57mg Chol;956mg Sodium;4g Fiber
> Exchanges: 1-1/2 Grain(Starch); 2-1/2 Lean Meat; 1 Vegetable; 1-1/2 Fat