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INGREDIENTS
- One 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1-1/2 pounds), shredded
- One 28-ounce can tomato puree
- One 28-ounce can diced tomatoes
- 1-1/2 cups sliced carrots
- 1/2 cup packed brown sugar ** (Recipe called for 1 cup; I used about 3/4
and thought it might be just a wee bit too sweet still... )
- 1 cup plain low-fat yogurt
DIRECTIONS
Season the meat with salt and pepper; place in a large pot or Dutch
oven. Add the onions and enough water to cover the meat (about 2
quarts). Bring to a boil, reduce the heat, cover, and simmer 1 hour.
Add all remaining vegetables and the brown sugar. Cover and simmer 2
hours longer.
Skim the fat from the top of the stew with a spoon. Serve the stew in
bowls, each topped with 1 rounded tablespoon of yogurt.
- One 2-pound boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups chopped onion
- 1 small head cabbage (about 1-1/2 pounds), shredded
- One 28-ounce can tomato puree
- One 28-ounce can diced tomatoes
- 1-1/2 cups sliced carrots
- 1/2 cup packed brown sugar ** (Recipe called for 1 cup; I used about 3/4
and thought it might be just a wee bit too sweet still... )
- 1 cup plain low-fat yogurt
DIRECTIONS
Season the meat with salt and pepper; place in a large pot or Dutch
oven. Add the onions and enough water to cover the meat (about 2
quarts). Bring to a boil, reduce the heat, cover, and simmer 1 hour.
Add all remaining vegetables and the brown sugar. Cover and simmer 2
hours longer.
Skim the fat from the top of the stew with a spoon. Serve the stew in
bowls, each topped with 1 rounded tablespoon of yogurt.
