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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 Facts

394.8 calories; protein 36.6g 73% DV; carbohydrates 25g 8% DV; exchange other carbs 1.5; dietary fiber 4.3g 17% DV; sugars 6.5g; fat 10.3g 16% DV; saturated fat 3.1g 15% DV; cholesterol 81.6mg 27% DV; vitamin a iu 8221.9IU 164% DV; vitamin c 70.1mg 117% DV; folate 66.5mcg 17% DV; calcium 71.2mg 7% DV; iron 4.9mg 27% DV; magnesium 73.6mg 26% DV; potassium 1222mg 34% DV; sodium 357.1mg 14% DV.