A hale, hearty stew

Farmer’s Fare Stew

8 ounces lean beef stew, cut into bite-size pieces

2 cups diced raw potatoes

1 cup diced carrots

1 cup chopped celery

1/2 cup chopped onion

1 (10- 3/4 -ounce) can reduced-fat cream of mushroom soup

1 (2.5-ounce) jar sliced mushrooms, drained

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

Preheat oven to 325 F. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In prepared baking dish, combine meat, potatoes, carrots, celery and onion. Add soup, mushrooms and parsley. Mix well to combine. Cover and bake for 3 hours or until meat and vegetables are tender. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

• Each serving equals: 261 calories, 5 g fat, 22 g protein, 32 g carb., 594 mg sodium, 4 g fiber; Diabetic Exchanges: 1- 1/2 Starch, 1- 1/2 Meat, 1 Vegetable.