Diabetic Beef Bourguignon Recipes

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DIABETIC BEEF STEW



Diabetic Beef Stew image

This is posted in response to a request for a stew that was low in fat, low in high-glycemic carbohydrates, and high in fibre. I think this fits the bill.

Provided by Jenny Sanders

Categories     Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 medium onions
4 stalks celery or 1 small celery root, peeled
1 tablespoon olive oil
1 lb lean stewing beef or 1 lb lean stewing lamb
2 cloves garlic (optional)
3 cups water or 3 cups fat-free broth
1/4 cup barley
2 -3 bay leaves
2 cups peeled diced rutabagas (yellow turnip)
1 cup peeled diced turnip (optional)
1 medium carrot, peeled and diced
1 medium potato, peeled and diced
1 cup cleaned button mushroom
1 (19 ounce) can stewed tomatoes
salt
1 teaspoon savory
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cracked black pepper
1 teaspoon Worcestershire sauce

Steps:

  • Peel and chop the onions coarsely.
  • Chop the celery coarsely as well.
  • Peel and mince the garlic.
  • Saute the onions and celery until softened in the oil; remove them to a large stew pot.
  • Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
  • Add the water or broth, the barley and the bay leaves to the stew pot.
  • Peel and chop all the remaining vegetables into bite-sized pieces.
  • Add them to the stew in the order given, then add the tomatoes and the spices.
  • Simmer the stew until the meat is done and the vegetables and barley are tender.
  • Add a little more water if needed.
  • This can be made ahead; stew keeps and reheats well.

Nutrition Facts : Calories 435.8, Fat 17.5, SaturatedFat 5.8, Cholesterol 82.9, Sodium 468.9, Carbohydrate 41.9, Fiber 9, Sugar 13.9, Protein 29.9

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