Diabetic Beef Stew

• 1 lb. lean beef, cubed
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. oregano
• 1/8 tsp. allspice
• 1 beef bouillon cube
• 2 c. boiling water
• 1 c. canned tomatoes
• 4 med. potatoes, cubed
• 3 med. carrots, sliced
• 3 sm. onions, quartered
• 1 (10 oz.) pkg. frozen peas

Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in boiling water; pour over beef. Add tomatoes and simmer over low heat for 1 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and onions, continue to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and vegetables are tender. 6 servings. Amount 1 cup. Exchanges: 1 bread, 2 medium-fat meat, 1 vegetable.