Diabetic Beef Stew
photo by Jenny Sanders
- Ready In:
- 1hr 30mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 2 medium onions
- 4 stalks celery or 1 small celery root, peeled
- 1 tablespoon olive oil
- 1 lb lean stewing beef or 1 lb lean stewing lamb
- 2 cloves garlic (optional)
- 3 cups water or 3 cups fat-free broth
- 1⁄4 cup barley
- 2 -3 bay leaves
- 2 cups peeled diced rutabagas (yellow turnip)
- 1 cup peeled diced turnip (optional)
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1 cup cleaned button mushroom
- 1 (19 ounce) can stewed tomatoes
- salt
- 1 teaspoon savory
- 1 teaspoon paprika
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cracked black pepper
- 1 teaspoon Worcestershire sauce
directions
- Peel and chop the onions coarsely.
- Chop the celery coarsely as well.
- Peel and mince the garlic.
- Saute the onions and celery until softened in the oil; remove them to a large stew pot.
- Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
- Add the water or broth, the barley and the bay leaves to the stew pot.
- Peel and chop all the remaining vegetables into bite-sized pieces.
- Add them to the stew in the order given, then add the tomatoes and the spices.
- Simmer the stew until the meat is done and the vegetables and barley are tender.
- Add a little more water if needed.
- This can be made ahead; stew keeps and reheats well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This looks like a delicious stew. However the 41 carbs and 13 grams of sugar make this recipe unfit for diabetics. Please keep this in mind for those with serious diabetic health or pregnancy issues. Again, the ingredients look savory and delicious, just not something for people keeping tabs on their sugar intake.
see 11 more reviews
Tweaks
-
This is an excellent basic stew recipe similar to my usual stew but with fewer potatoes. You won't miss the potatoes because of the turnip, rutabaga, and barley. I followed the recipe fairly closely with the exception of using 2 small cans of tomatoes instead of one large one. That made it a bit more tomatoey but still excellent. Also, because I was using left-over lamb roast, I waited until the veges were tender before adding the meat and herbs. That way the meat didn't get overcooked, and the herbs were more flavorful. I don't think that did any damage to the flavor, even though I gave up the pan scrapings that would have been there from browning the meat. I used homemade chicken broth, and it really was fabulous, so I highly recommend broth instead of water. Beef broth would be good too, I'm sure, as that's usually what I use when I make stew. I only gave it 4 stars because, well, it's just stew. It's good, but doesn't really send my taste buds to heaven. It's just too healthy for that:)
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.