Three-Pepper Beef Stew

Three-Pepper Beef Stew

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From: Diabetic Living Magazine

Cayenne pepper sauce, crushed red pepper and red sweet peppers add a spicy twist to this classic beef and potato stew.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 4 medium carrots, cut into 1 inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 large onion, chopped
  • 6 cloves garlic, minced or 1 tablespoon minced garlic
  • 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
  • 1¾ cups dry red wine or 1 14-ounce can lower-sodium beef broth
  • 1 14-ounce can lower-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 teaspoons bottled cayenne pepper sauce
  • ¼ to ½ teaspoon crushed red pepper
  • 2 large potatoes, unpeeled, cut into 1-inch pieces
  • 2 medium red sweet peppers, cut into 1-inch pieces
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch


  • Prep

  • Ready In

  1. In a 4- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.
  2. Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
  3. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.
  4. In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 395 calories; 10 g fat(3 g sat); 4 g fiber; 25 g carbohydrates; 37 g protein; 66 mcg folate; 82 mg cholesterol; 7 g sugars; 8,222 IU vitamin A; 70 mg vitamin C; 71 mg calcium; 5 mg iron; 357 mg sodium; 1,222 mg potassium
  • Nutrition Bonus: Vitamin A (164% daily value), Vitamin C (117% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 4½ lean protein, 1½ vegetable, 1 starch

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