Vegetable Beef Stew
Source of Recipe
.
Recipe Link: http://www.mealsforyou.com/cgi-bin/recipe?id.8057 Prep: 20 min, Cook: 25 min.
Vegetable Beef Stew
2 Tbs. vegetable oil
1-1/2 lbs. beef chuck, cut into 1 inch cubes
2 Tbs. all purpose flour
1 leek, white and pale green parts cut into 1 inch pieces
1/2 cup beef stock
1/2 lb. tomato sauce
1 Tbs. Worcestershire sauce
1 tsp. dried basil
3 carrots, cut into 1/2 inch pieces
2 celery ribs, cut into 1/2 inch pieces
1 cup frozen tiny peas, thawed
Heat oil in a pressure cooker over medium high heat.
Cook meat 6-8 minutes uncovered, turning frequently
until well browned.
Sprinkle with flour and stir 1 minute.
Add leek and next 4 ingredients.
Cover and bring to high pressure.
Reduce heat and cook 10 minutes at stabilized pressure.
Release pressure by running cold water over the cover.
Add carrots and celery.
Cover and return to high pressure.
Reduce heat and cook 5 minutes.
Release pressure and add peas.
Cover tightly and let stand 5 minutes.
Season with salt and pepper to taste.
This recipe serves 4 people.
Per serving: calories 486, fat 24.1g, 45% calories from fat, cholesterol
136mg, protein 44.4g, carbohydrates 22.5g, fiber 5.8g, sugar 7.4g, sodium
669mg, diet points 11.1.
Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.6, Lean
meat: 5.8, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0
|
|
member logon
