“This sounds really good. From diabeticooking.com.”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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