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Beef Stew
2 pounds boneless beef top round roast, cut into 1-1/2-inch cubes or stew meat 2 medium potatoes, peeled and cut into 1/2-inch cubes* 2 medium onions, cut into eighths 2 cups sliced celery 2 cups slicedcarrots 2 can (11-1/2 ounces) tomato juice **	1/3 cup dry sherry or water or beef broth 1/3 cup quick-cooking tapioca 2 tsp sugar 1 teaspoon salt (optional) 1/2 teaspoon dried basil 1/2 teaspoon pepper*** 2 cups fresh green beans, cut into 1-inch pieces
* I use small red potatoes and leave the skin on. I use low sodium V-8. * I use 1 T Mrs Dash instead In a Dutch oven or large soup kettle, combine the beef, potatoes, onions, celery and carrots; set aside. In a large bowl, combine the tomato juice, sherry, beef broth or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. Pour over beef mixture. Cover and bake at 325° for 3 hours or until meat is almost tender. Add the beans; cook 30 minutes longer or until beans and meat are tender. Yield: 8 servings. Serving size: (1 cup) Per serving: Calories: 268, Fat: 7, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 519mg, Carbohydrates: 25g, Dietary Fiber: 4g, Protein: 25 Diabetic Exchange: 3 lean meat, 2 vegetable, 1 starch.

I usually use beef broth or add a boullion cube to the water, which means the sodium content will change depending on what you use. I never add extra salt and have found that using just water was kind of lacking. I sometimes use frozen vegetables instead of fresh green beans. If I use frozen, I use 3 cups mixed and I put them on top of the other veggies, then add the sauce. I also add 1 1/2 tsp of ground flax meal.