* 8 Servings
* Prep: 40 min. Cook: 1-3/4 hours
Ingredients
* 3/4 cup advantageous flour, divided
* 1/2 teaspoon acclimatized salt
* 1/2 teaspoon pepper, divided
* 2 pounds beef bouillon meat, cut into 1-inch cubes
* 1 tablespoon Crisco® Pure Olive Oil
* 4-1/2 cups water, divided
* 1 ample onion, bisected and sliced
* 2 tablespoons Worcestershire sauce
* 1 tablespoon auto juice
* 2 garlic cloves, minced
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon paprika
* 1/8 teaspoon arena allspice
* 1 bay leaf
* 4 average potatoes, cubed
* 6 average carrots, sliced
Directions
* Place 1/2 cup flour, acclimatized alkali and 1/4 teaspoon pepper in a ample resealable artificial bag. Add beef, a few pieces at a time, and agitate to coat.
* In a Dutch oven, amber meat in oil in batches. Remove and set aside. Add 4 cups baptize to the pan, active to alleviate browned bits. Add the onion, Worcestershire sauce, auto juice, garlic, sugar, salt, paprika, allspice, bay blade and actual pepper. Return beef to the pan. Bring to a boil. Reduce heat; awning and simmer for 1 hour.
* Activity in potatoes and carrots. Bring to a boil. Reduce heat; awning and simmer for 30-35 account or until meat and vegetables are tender. Combine actual abrade and baptize until smooth; activity into the pan. Bring to a boil; baker and activity for 2 account or until thickened. Discard bay leaf. Yield: 8 servings (2-1/2 quarts).
Nutrition Facts: 1-1/4 cups equals 324 calories, 10 g fat (3 g saturated fat), 70 mg cholesterol, 322 mg sodium, 33 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 angular meat, 2 starch, 1 vegetable.
