Oven Stew With Burgundy Wine (Diabetic)

Submitted by ElaineAnn

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

 

• Ready In: 4hrs 15mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 1⁄2 lbs sirloin tip roast, trimmed, cut in cubes
• 3 tablespoons flour
• 4 carrots, sliced
• 2 stalks celery, sliced
• 2 onions, sliced
• 2 cups mushrooms (optional)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard
• 1 teaspoon pepper
• 1 cup low sodium beef broth
• 1⁄2 cup Burgundy wine

directions

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.

Reviews

[Katanashrp]

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.

 

[Tea Jenny]

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

 

[Annacia]

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.

 

[lazyme]

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.

 

[Susie FHE]

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!