Beef Stew in Red Wine (Diabetic) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This sounds really good. From . 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.
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