Beef stew

      2 ts MINCED GARLIC
  1 1/2 ts SALT
      2 lb ROUND STEAK
      3 c  FINELY CHOPPED ONIONS
    1/2 ts THYME
    1/2 ts PEPPER
      2 tb TOMATO PASTE
      1 lb CARROTS, CUT UP
      3 c  CELERY, CUT UP
      1 lb SMALL WHITE ONIONS

CUT RROUND STEAK INTO 1" CUBES. PEEL SMALL ONIONS. PREHEAT OVEN TO 325 DEG F. WITH THE FLAT SIDE OF A KNIFE, CRUSH GARLIC WITH SALT TO FORM A PASTE. COMBINE GARLIC PASTE, MEAT, ONIONS, THYME AND PEPPER. COOK 1 1/2 HOURS IN A COVERED, HEAVY, DUTCH OVEN. STIR IN REMAINING INGREDIENTS AND COOK ANOTHER 1 1/2 HOURS OR UNTIL TENDER. MAKES ABOUT 10 CUPS OF STEW.

EACH 1 CUP SERVING = 200 CALORIES, 5 g FAT, 53 mg CHOL, 461 mg SODIUM, 16 g CARB, 23 g PROTEIN. EACH SERVING = 23 % CALORIES FROM FAT.
Yield: 10 Servings