Beef Stew

• Yield: 6 servings
• Exchanges: 2 starch, 2 lean meat, 1 vegetable
• Serving size: 1 cup

Ingredients:

1 pound lean beef, cubed

2 tablespoons Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon ground allspice

1 beef bouillon cube

2 cups boiling water

1 cup canned tomatoes, undrained

4 medium baking potatoes, cubed

3 medium carrots, sliced

3 small onions, quartered

1 (10-ounce) package frozen English peas

Procedure:

1. Marinate beef in Worcestershire sauce in 4 hours.
2. Cook beef in a nonstick skillet over medium heat until browned on all sides. Add salt, oregano, and allspice.
3. Dissolve bouillon cube in boiling water; add to beef mixture. Add tomatoes, and cook over low heat 1 1/2 to 2 hours or until meat is tender.
4. Add potato, carrot, and onion; cook for 30 minutes.
5. Add peas; cook an additional 15 minutes or until vegetables are tender.

Each serving provides: