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

Diabetic Living Magazine
Source: 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; protein 28.7g 57% DV; carbohydrates 35g 11% DV; exchange other carbs 2.5; dietary fiber 11.2g 45% DV; sugars 7.2g; fat 14.4g 22% DV; saturated fat 4.2g 21% DV; cholesterol 49.4mg 17% DV; vitamin a iu 7051.5IU 141% DV; vitamin c 41.2mg 69% DV; folate 113.5mcg 28% DV; calcium 208mg 21% DV; iron 5mg 28% DV; magnesium 111.3mg 40% DV; potassium 1161.9mg 33% DV; sodium 506.4mg 20% DV.

Reviews (1)

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  • 5 star values: 1
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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