Beef Stew in Red Wine (Diabetic)

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This sounds really good. From diabeticooking.com.

Ingredients Nutrition

Directions

  1. Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl.
  2. Refrigerate, covered, at least 2 hours or overnight.
  3. Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven.
  4. Add enough beef broth to just cover ingredients.
  5. Bring to a boil over high heat. Cover; reduce heat to low.
  6. Simmer 1 hour.
  7. Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink.
  8. Remove meat and vegetables from skillet with slotted spoon; cover and set aside.
  9. Discard orange peel and bay leaf.
  10. Stir cornstarch mixture into skillet with sauce.
  11. Increase heat to medium; cook and stir until sauce is slightly thickened.
  12. Return meat and vegetables to sauce; heat thoroughly.