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Print this Recipe    Beef Stew

Low-Fat Hearty Beef Stew

2 pounds extra lean stew meat
1 1/2 cups water
1 can Italian style stewed tomatoes
2 onions, chopped
2 celery ribs, chopped
1/2 Tablespoon Worcestershire sauce
2 package fat free beef bouillon
2 cups tomato juice
5 large potatoes, cubed
2 carrots, sliced
1/2 cup red wine
2 bay leaves
2 garlic cloves, minced
1/2 cup tomato juice
6 Tablespoons all purpose flour

Remove all visible fat from beef and cut into cubes. In large
skillet over high heat, cook beef cubes in water and bring to a
boil. Reduce heat to low and simmer for 1 hour or until beef is
tender, adding water to beef as needed. Meanwhile, in large nonstick
saucepan over high heat, combine next 11 ingredients, bring to
boil; stirring constantly. Reduce heat to low, cook uncovered for
1 hour, stirring occasionally. When vegetables are tender, remove
from heat and cool for 5 minutes. In blender, combine tomato juice
and flour, mix on high for 1 minute or until smooth. Return vegetables
to low heat, add cooked beef cubes and slowly stir in flour mixture.
Stirring constantly, cook stew until sauce thickens. Serve hot with
salad and hot rolls. Makes 12 servings.

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