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5/31/08 5:20 P

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Creamy Pot Stew
JoAnna M. Lund

With this collection of recipes and a family that loves meat and potatoes, you can prepare a different "beefy" stew as often as you like! Use a sturdy potato for best results--Yukon Gold are great if you can get 'em.
Serves 6 (1 1/4 cups)

1 3/4 cups (one 15-ounce can) Swansons Beef Broth
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
2 teaspoons dried parsley flakes
1/4 teaspoon black pepper
1 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
2 cups sliced raw potatoes
16 ounces lean round steak, cut into 36 pieces

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine beef broth, mushroom soup, parsley flakes, and black pepper. Stir in carrots, celery, onion, and potatoes. Add steak pieces. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.

Each serving equals:
HE: 2 Protein, 1 Vegetable, 1/3 Bread, 1/4 Slider, 13 Optional Calories
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205 Calories, 5gm Fat, 23gm Protein, 17gm Carbohydrate,
495mg Sodium, 66mg Calcium, 2gm Fiber
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DIABETIC: 2 Meat, 1 Vegetable, 1 Starch

"A Potful of Recipes, page 120 or A Deluxe Potful of Recipes, page 140"



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