This warming beef stew simmers in a Dutch oven and gets classic flavor from red wine. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 4-quart Dutch oven, heat oil over medium-high heat. Add bacon; cook about 5 minutes or until browned, stirring occasionally.

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  • Add beef to Dutch oven. Sprinkle with the salt and pepper. Cook about 8 minutes or until browned, stirring occasionally. Remove meat from Dutch oven; set aside.

  • Add carrots, celery, and onions to Dutch oven. Add tomato paste, stirring to coat vegetables; cook for 2 minutes. Add tomatoes, wine, and vinegar. Bring to boiling, scraping up any browned bits on the bottom of the Dutch oven. Reduce heat. Simmer, uncovered, for 5 minutes. Add broth, the thyme sprigs, the bay leaf, and browned beef mixture. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Uncover and simmer about 30 minutes more or until thickened and beef and vegetables are tender.

  • Discard thyme sprigs and bay leaf. To serve, divide stew among six soup bowls. If desired, garnish with snipped thyme.

Nutrition Facts

258 calories; 9 g total fat; 1.9 g saturated fat; 38 mg cholesterol; 520 mg sodium. 869 mg potassium; 16.3 g carbohydrates; 4.1 g fiber; 8 g sugar; 20.9 g protein; 7894 IU vitamin a iu; 22 mg vitamin c; 54 mcg folate; 62 mg calcium; 2 mg iron; 46 mg magnesium;