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Beef & Cabbage Stew




Source of Recipe


ws


Recipe Introduction


servings 10
points 4.8


List of Ingredients




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

Recipe



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