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Using unsalted tomato sauce and beef broth will shave off about 8,000 mg of sodium for the entire recipe (2,000
mg per serving). Try it, you will like it ! You can make a suitable beef broth by dissolving 2 Tbsp of unsalted
beef boullion granules, cubes or powder, in 2 cups of warm water.
This is a good candidate for the crockpot, just put everything but the peas, in the pot at once, adding the peas
only just for the last 15 or so minutes of cooking.
Ingredients:
1 pound beef top round or sirloin roast, all visible fat removed
1 15 ounce can tomato sauce
2 cups beef broth
2 bay leaves
1 tsp dried thyme
1 tsp dried marjoram
1/4 tsp ground black pepper
2 medium potatoes, unpeeled, scrubbed and diced
2 medium carrots, scrubbed and sliced (about 2 cups)
1 medium onion, peeled and diced
1 cup sliced fresh mushrooms
1 cup frozen and thawed green peas
Procedure:
Cut the beef into bite size pieces. Spray a large saucepan with nonstick cooking spray and heat over medium high
heat. Add beef to the pan and saute for 2-3 minutes, stirring, until nicely browned. Add tomato sauce, broth and
seasonings, bring to a boil, then reduce heat to low and simmer for about 1 hour. When meat is tender, add potatoes,
carrots, onionand mushrooms, cover pot and allow to simmer for an additional 30 minutes and then add the peas and continue
to simmer for about 10 minutes more. Remove and discard bay leaves before serving.
Serving Size: If made with salted beef broth and salted tomato sauce, 2 cups contains approximately
309 calories, 31 g protein, 5.7 g fat (2 g saturated), 44 g carbohydrate, 2442 mg sodium, 71 mg cholesterol
Diabetic Exchange - 4 meat, 1 fat, 3 bread/starch
4 servings, 2 cups each
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