* Exported from MasterCook *

Kelly's Beef Stew - 4 Points

Recipe By : Kelly Shields
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound lean stew meat
1 tablespoon shortening
4 1/2 cups water
1 tablespoon garlic salt
1 tablespoon garlic pepper
20 ounces potatoes -- cubed
3 medium carrots -- cut in 1" pieces
2 stalks celery -- cut in 1" pieces
1/4 cup chopped green bell pepper
1/2 cup chopped onion
6 beef bouillon packet
1 bay leaf
2 tablespoons cornstarch

1. Cook and stir stew meat in shortening in pressure cooker until meat is brown.

2. Add all ingredients except the cornstarch and 1/2 cup of water the meat. Cover and bring to full rocking of regulator. Cook for 15 minutes.

3. Let pressure fall on it's own.

4. Remove cover and bring to a boil.

5. Combine remaining water and cornstarch. Stir into stew mixture. Cook until thickened.

Calories: 206.1
Fat grams: 7.4
Fiber grams: 3.4

W/W Points: 4

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Serving Ideas : Makes 6 1-cup servings.

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For regular pans:

1. Cook and stir stew meat in shortening in large sauce pan or Dutch oven until meat is brown.

2. Add 6 cups of water, garlic salt and garlic pepper to the meat. Heat until boiling. Reduce heat, cover and simmer for 2 to 2 1/2 hours.

3. Stir in remaining ingredients except 1/2 cup water and cornstarch. Add water if there isn't enough to cover solids.

4. Cover and simmer for 30 mintues.

5. Combine remaining water and cornstarch. Stir into stew mixture. Cook until thickened.