Beef Stew in Red Wine (Diabetic)

Submitted by lazyme

"This sounds really good. From diabeticooking.com."

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 1⁄2 lbs boneless beef round steak, cut 1-inch cubes
• 1 1⁄2 cups dry red wine
• 2 teaspoons olive oil
• peel of half an orange
• 2 large garlic cloves, thinly sliced
• 1 bay leaf
• 1⁄2 teaspoon dried thyme leaves
• 1⁄8 teaspoon fresh ground black pepper
• 8 ounces fresh mushrooms, quartered
• 8 sun-dried tomatoes, quartered
• 1 (14 ounce) can fat-free reduced-sodium beef broth
• 6 small potatoes, unpeeled, and cut into wedges
• 1 cup baby carrots
• 1 cup pearl onions, outer skins removed
• 1 tablespoon cornstarch, mixed with
• 2 tablespoons water

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.