* 8 Servings
* Prep: 15 min. Cook: 8 hours
Ingredients
* 12 baby red potatoes, halved
* 1 batter carrots, cut into 1-inch pieces
* 1 ample onion, cut into wedges
* 2 pounds beef bouillon meat, cut into 1-inch cubes
* 1/3 cup butter
* 1 tablespoon advantageous flour
* 1 cup water
* 1 teaspoon salt
* 1 teaspoon broiled parsley flakes
* 1/2 teaspoon celery seed
* 1/2 teaspoon broiled thyme
* 1/8 teaspoon pepper
Directions
* Place potatoes, carrots and onion in a 5-qt. apathetic cooker. In a ample skillet, amber beef in butter. Transfer beef to apathetic cooker with a slotted spoon.
* Activity abrade into the pan drippings until blended; baker and activity until browned. Gradually add water. Bring to a boil; baker and activity for 2 account or until thickened. Add salt, parsley, celery seed, thyme and pepper; cascade over beef. Cover and baker on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.
Nutritional Analysis: One confined (1 cup) equals 366 calories, 16 g fat (8 g saturated fat), 91 mg cholesterol, 436 mg sodium, 34 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 meat, 2 starch.
