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Russian Beef & Cabbage Stew

Source of Recipe

Unknown
WW points
Echanges
Yield: Makes about 3 quarts (10 Servings)

- One 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1-1/2 pounds), shredded
- One 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

Season the meat with salt and pepper; place in a large pot or Dutch oven. Add the onions and enough water to cover 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 the stew in bowls, each topped with 1 rounded tablespoon of yogurt.

One 1-1/4 cups serving equals): Calories: 223, Fat: 5 g, Cholesterol: 53 mg, Sodium: 320 mg, Carbohydrate: 25 g, Fiber: 5 g, Protein: 21 g ++++ Exchanges: 1 Starch, 2 Vegetable, 2 Very Lean Meat, 1/2 Fat ++++ WWP: 4.8