---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Ranch Stew
 Categories: Beef, Stews
      Yield: 4 Servings
 
      1 lb Lean beef;
           - trimmed, bite size
      2 lg Carrots; sliced
     12    Canned pearl onions
      2 tb Whole wheat flour
           - (optional)
    1/2 ts Salt
      3 c  Water
      2 md Potatoes; diced
      1 c  Frozen peas
      1 tb Worchestershire sauce
    1/4 ts Pepper
 
  Place meat in 1 qt baking dish. Brown in slow oven at 325°F for
  45 minutes, stirring occasionally. Add 1 cup of water to dish.
  Cover, bake for 1 hour or until meat is tender. Meanwhile, cook
  carrots in remaining 2 cups water. When partially cooked, add
  potatoes and cook until all tender. Add onions and peas. Put
  vegetables into beef dish. Thicken liquid from vegetables with
  flour if desired. Add Worcestershire sauce, salt, and pepper to
  liquid. Pour over meat and vegetables. Cover and return to oven for
  20 minutes.

  Per serving: 371 calories, 1-1/2 g fat
 
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