Beef Stew In Red Wine

Beef Stew In Red Wine

Serves: 6

Method

  • Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl
  • Refrigerate, covered, at least 2 hours or overnight
  • Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven
  • Add enough beef broth to just cover ingredients
  • Bring to a boil over high heat
  • Cover; reduce heat to low
  • Simmer 1 hour
  • Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink
  • Remove meat and vegetables from skillet with slotted spoon; cover and set aside
  • Discard orange peel and bay leaf
  • Stir cornstarch mixture into skillet with sauce
  • Increase heat to medium; cook and stir until sauce is slightly thickened
  • Return meat and vegetables to sauce; heat thoroughly.
Nutrional Facts (Per Serving)
Calories 313, Calories from fat 16%, Total Fat 6g, Saturated Fat 1g, Protein 26g, Carbohydrates 31g, Cholesterol 55mg, Sodium 304mg, Dietary Fiber 3g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
Ingredients
To make Beef Stew In Red Wine, you'll need:
  • 1
  • 1/2 lb boneless beef round cut
  • 1" cubes
  • 1
  • 1/2 cups dry red wine
  • 2 tsp olive oil Peel of half an orange
  • 2 large garlic cloves thinly sliced
  • 1 bay leaf
  • 1/2 tsp dried thyme leaves
  • 1/8 tsp freshly-ground black pepper
  • 8 oz fresh mushrooms quartered
  • 8 sun-dried tomatoes quartered
  • 1 can fat-free reduced-sodium beef broth (14 oz)
  • 6 small potatoes unpeeled and cut into wedges
  • 1 cup baby carrots
  • 1 cup fresh pearl onions outer skins removed
  • 1 tbsp cornstarch mixed with
  • 2 tbsp water