Good For You Stew
One quarter cup olive oil 1 pound stew beef cut into cubes 1 pound ground beef (I used venison) 2 cloves garlic, chopped finely 1 small head of cabbage, quartered with the tough center removed and then cut in thick slices 3 carrots, chopped 4 ribs of celery, chopped 2 turnips, chopped 1 large onion, chopped 48 ounces of V-8 juice One half cup red wine One quarter cup red wine vinegar 1 cup beef bouillon Salt and pepper 2 bay leaves 2 zucchini, chopped 1 cup barley Brown stew beef in a skillet in olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet, drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onion to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover, season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for an hour. Add barley and cook for another hour. The Skinny: Use fat free beef bouillon. Sugar Syl says, Go on & touch someone with a little sugar --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
