This warming beef stew simmers in a Dutch oven and gets classic flavor from red wine.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
1 hr 15 mins


Ingredient Checklist


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

  • 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; protein 20.9g 42% DV; carbohydrates 16.3g 5% DV; exchange other carbs 1; dietary fiber 4.1g 16% DV; sugars 8.4g; fat 9g 14% DV; saturated fat 1.9g 10% DV; cholesterol 38.3mg 13% DV; vitamin a iu 7893.6IU 158% DV; vitamin c 22mg 37% DV; folate 53.7mcg 13% DV; calcium 61.9mg 6% DV; iron 2.3mg 13% DV; magnesium 46.2mg 17% DV; potassium 868.5mg 24% DV; sodium 520.1mg 21% DV.