Page 212 - Harrington Family Recipes

Hardy Stew

Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb beef fajitas meat -- trimmed of fat
salt and pepper
2 tbsps olive oil
1 c onions
2 clove garlic -- chopped
1 c red wine -- no oak
1 can diced tomatoes -- with juice
2 can nonfat beef broth
1 c carrots -- sliced 1/2" thick
6 med potatoes -- cut 1/2" thick
1/2 head cabbage -- chopped
1 can pinto beans -- drained

Salt and pepper meat. Heat olive oil over high heat. Brown on all sides.

Add onions and garlic and cook over medium heat, stirring constantly,
until soft.

Add wine and cook until reduced and wine is syrupy.

Add tomatoes and juice. Cover and simmer for 1-1/2 hours, until meat is
tender.

Add broth and bring to a boil. Add carrots and potatoes, cook until
almost done. Add cabbage and pinto beans. Cook until cabbage is wilted
and beans are hot.

Serve with sour cream and grated parmesan cheese.

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Per Serving (excluding unknown items): 222 Calories; 7g Fat (26.9%
calories from fat); 15g Protein; 25g Carbohydrate; 6g Dietary Fiber; 19mg
Cholesterol; 156mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : I made this on 2/28/01. It was delicious.

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