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    You are in: Home / Recipes / Oven Stew With Burgundy Wine (Diabetic) Recipe
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    Oven Stew With Burgundy Wine (Diabetic)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 13, 2013

      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.

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    • on November 09, 2010

      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

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    • on February 28, 2007

      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.

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    • on December 06, 2006

      This was very good. I added quartered mushrooms and about an hour before it was done, I added some potatoes. I initially had trouble with this, so I'm passing this along. My first attempt, I made this in a braiser pan (long and shallow) and all of the liquid evaporated. My next try, I used a Dutch oven (and added more liquid just in case) and it turned out great. Elaine and I were surprised that the pan made such a difference. I'm sure that mine came out 'soupier' than what was intended, but it was very good. Thanks, Elaine.

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    • on October 17, 2006

      The meat was soooo tender! The only change I made was omitting the Burgundy Wine as it's not something we keep on hand. Great recipe!

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    • on September 25, 2006

      The meat came put so tender, it melted in your mouth! And the flavor was outstanding really rich. I used Beef Broth that was double strength by Campbell's. Served with baked acorn squash by Carolyn H Thanks for sharing Elaine, I'll be making this one again!! Made for PAC Fall 2006

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    Nutritional Facts for Oven Stew With Burgundy Wine (Diabetic)

    Serving Size: 1 (114 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 50.9
     
    Calories from Fat 2
    59%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 321.0 mg
    13%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.8 g
    11%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    sirloin tip roast

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