| Total sodium per serving: 95mg |
Total calories per serving: 764 |
Servings: 8 cups |
Ingredients
- 4 Roma tomatoes, cooked in 1 c. water, cooled, peeled, seeded (save water)9 oz carrot, chopped
- 3 ribs celery, chopped,
- 1 onion, chopped
- 16 oz potatoes, chopped
- 16 oz beef, I used chuck tenderloin, cut in small cubes
- 4 t. Herb Ox no salt Beef Bouillon
- 2 bay leaves
- 1 1/2 t. 21 Seasoning Salute
- 3/4 c. frozen peas
- 1 1/2 t. garlic, minced
- 2 t. reduced sodium Worcestershire Sauce,
- 3 1/2 c. water, divided
- 3-4 t. cornstarch
- fresh parsley, optional
Directions
Add the first 12 ingredients, leaving out the water and corn starch.
Now, add 3 c. of the water. MIx 1/2 c. water and the cornstarch and set aside.
Cook 4 hours on High total . After 3 1/2 hours, you will want to thicken the broth, add the last bit of water and cornstarch which you mix well and stir into the stew.Finish cooking, remove bay leaves and serve topped with parsley if desired.
Makes 8 cups, total sodium is 764. Each cup is 95mg sodium.
