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

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

1/2 cup
395 calories; protein 36.6g; carbohydrates 25g; dietary fiber 4.3g; sugars 6.5g; fat 10.3g; saturated fat 3.1g; cholesterol 81.6mg; vitamin a iu 8221.9IU; vitamin c 70.1mg; folate 66.5mcg; calcium 71.2mg; iron 4.9mg; magnesium 73.6mg; potassium 1222mg; sodium 357.1mg.

4 1/2 lean protein, 1 1/2 vegetable, 1 starch