This classic beef stew with tomatoes, carrots, potatoes, zucchini, green beans, and spinach is served with a basil-cheese-garlic sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For pistou, in a food processor, combine basil, Parmesan cheese, 2 tablespoons of the oil, and the garlic. Cover and process until a paste forms; set aside.

  • In a 5- to 6-quart Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Brown stew meat, half at a time, in hot oil, stirring frequently. Remove meat from Dutch oven; set aside. Add onions to Dutch oven; cook over medium heat about 5 minutes or until tender. Return meat to Dutch oven.

  • Add tomatoes, potatoes, and carrot; cook and stir for 4 minutes more. Stir in broth, the water, zucchini, and green beans. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until meat and vegetables are tender.

  • Stir in spinach, kidney beans, and crushed red pepper. Cook about 2 minutes more or just until spinach is wilted. Serve with the pistou.

Nutrition Facts

374 calories; 14.4 g total fat; 4.2 g saturated fat; 49 mg cholesterol; 506 mg sodium. 1162 mg potassium; 35 g carbohydrates; 11.2 g fiber; 7 g sugar; 28.7 g protein; 7052 IU vitamin a iu; 41 mg vitamin c; 113 mcg folate; 208 mg calcium; 5 mg iron; 111 mg magnesium;

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Rating: 5 stars
My family loved this stew. I did not make the pesto I used some that I had from the store. Also I left the kidney beans out. I made it my Instapot and it turned out perfect. Read More