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1 Tablespoon Olive Oil
8 cups water
1 cup Pacific Mushroom Broth (230 sodium)
1 can Harvest Tomatoes (770mg-can sodium)
1 can no salt Tomatoes (18mg-can sodium)
1/4 cup barley
fresh Onion (1/2 cup 2mg sodium)
I like adding Peril Onions
fresh Celery (1 stalk 35mg sodium)
frozen Peas (1/3 cup 53mg sodium)
fresh Carrots (1 carrot 25mg sodium)
fresh Mushrooms (1/4 cup 1mg sodium)
fresh potatoes (1 medium 16mg sodium)
fresh broccoli (1 cup 24mg sodium
1 Tablespoon Angostura Worcester sauce (80mg sodium)
1 teaspoon RC Low Sodium Supreme Beef Base (280mg sodium)
Makes about 8 cups of stew...
Using RC Low Sodium... about 1660mg sodium for entire recipe... 208mg sodium per 1 cup serving.
Using RC Very Low Sodium... about 1450mg sodium for entire recipe... 182mg sodium per 1 cup serving.
Brown the stew meat in a deep pan... add the olive oil... and continue to brown meat until all sides are brown. Add 8 cups water. Add the tomatoes... and vegitable that you like to the stew. Add the spices that you like... then let simmer for an hour... or until the meat and vegitables are tender.
Thicken the stew... take 1/2 cup stew broth (liquid of the stew you are making) and add 2 Tablespoons of flour (more if you want it thicker). Mix... then stir into your stew... let the stew come to a boil.
Server over homemade low salt biscuit, mashed potatoes or rice.
For Lower Sodium.. omit the can of Harvest Tomatoes.
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