Recipe - Heirloom Salsa

18 ounce Beef; trimmed, remove fat &
bone
2 lg Onions; cut or sliced up
1 pound Mushroom; cut or sliced up
32 ounce Baby carrots
32 ounce Potatoes; peeled & quartered
8 ounce Green beans; whole
2 cup Canned tomatoes; minced
2 cup Fatfree beef broth
1 Bay leaf
1 Clove garlic; minced
1 tablespoon Old Bay Seasoning

Trim the beef of all visible fat and remove any bones (bones can be saved
to made broth at another time). Brown in nonstick pan, remove when seared,
set aside.

In a Crockpot put one layer of quartered potatoes, one layers of baby
carrots, layer of beans, layer of onions, place the steak on stop of
vegetables. Place the 2 cups of tomatoes on top of the steak, place bay
leaf, and crushed garlic on top, sprinkle with Old Bay Seasoning, cover
with the beef broth. Cook on low 810 hours.

Remove the vegetables and meat to a platter when finished, boil down the
gravy until it is thicken slightly.

Serves 6

WW Points = 5

Nutritional Analysis (MC) Calories 336.8; Total Fat 5.7; Saturated Fat
1.7g; Cholesterol 49; Carbohydrate 47.6g; Dietary Fiber 9.5; Protein 29.6g
Food Exchange according to MC Starch 11/2; Lean Meat 3; Vegetables 5

Typed into MC & WW Pointed added by hdeacey@sympatico.ca

Recipe by: Helen Deacey

Posted to EATLF Digest by "Helen Deacey" hdeacey@sympatico.ca on Jun 12,
1999, converted by MM_Buster v2.0l.