Oven Stew With Burgundy Wine (Diabetic)

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

Comfort food thats good for you. I have included diabetic exchanges for those who are keeping track.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Brown beef in large ovenproof pot or roaster. Remove from heat and stir in flour until cubes are coated.
  3. Stir in carrots, celery, and onions.
  4. Season with salt, thyme, mustard, and pepper.
  5. Pour in broth and wine.
  6. Cover and bake for 4 hours.
  7. *Note: You can add 2 cups mushrooms if desired without changing the nutritional info.
  8. 1 serving = 1/2 carbohydrate, 3 protein, 1 fat.


Most Helpful

The best beef stew I've ever had. I served it over whole wheat egg noodles and we didn't miss the potatoes at all. Thank you.

Katanashrp September 12, 2013

Elaine, thank you for a delicious recipe. We had this for dinner with steamed cabbage and potatoes and it was so good, perfect for a cold wet windy day. I made it as the recipe said but cut it by half, the wine I used was my home made elderberry from two years ago. I have never put mustard in stew before but it added an other flavour to the gravy a very nice one too. I like that you added the diabetic exchanges very helpful to us diabetics that are just starting to understand whats good for us. I really liked this and I will make it again it's the kind of food we love definitely comfort food at it's best. Made for diabetic month November. 2010

Tea Jenny November 09, 2010

Top drawer recipe. I used potato's as DH would be simply appalled at any stew without them. I used a dutch oven and that worked fine. I too found the meat to be tender and the dry mustard seemed to add a nice touch. I have not used mustard in stew before. This turned out to be a company worthy dish.

Annacia February 28, 2007

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