4 oz lean beef round, trimmed of all visible fat 1 medium potato, cut into 1 x 1/2" strips 1 medium onion, chopped 1 cup sliced carrots 1 cup mushrooms, sliced 2 stalks celery, cut into 1" pieces 1/2 cup all purpose flour 1 cup apple cider 1 cup water 1/4 cup chopped parsley 1 tsp dried rosemary, crumbled 1 tsp dried thyme 1 tsp dried basil 1/4 tsp dried tarragon 3 cloves garlic, sliced thin 1 tsp pepper 1 beef bouillon cube 1 vegetable bouillon cube
Preheat oven to 350 degrees. Cut the beef into 1/4" thick slices and then 1 x 1/2" strips. Put into a 3 quart dish. Scatter the potatoes, onions, carrots, mushrooms, and celery over the meat. Put the flour in a medium bowl. Gradually whisk in the apple cider and water till smooth. Add parsley, rosemary, thyme, basil, tarragon, garlic, and pepper. Pour over the vegetables and add the bouillon cubes. Cover and bake for 1 1/2 hours or till the meat and vegetables are tender. Makes 6 servings
Per Serving: 0.9 g fat 0.3 g saturated fat 132 calories 12 mg. cholesterol 24 g carbs 2.3 g dietary fiber
Recipe from Fabulous Fat free Cooking
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
