DIABETIC STEW RECIPES

Name: Diabetic Beef Stew
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6 serving(s)
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

DIABETIC BEEF STEW RECIPE - FOOD.COM

Diabetic Beef Stew Recipe - Food.com image

This is posted in response to a request for a stew that was low in fat, low in high-glycemic carbohydrates, and high in fibre. I think this fits the bill.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 435.8, FatContent 17.5, SaturatedFatContent 5.8, CholesterolContent 82.9, SodiumContent 468.9, CarbohydrateContent 41.9, FiberContent 9, SugarContent 13.9, ProteinContent 29.9

DIABETIC BEEF STEW RECIPE - FOOD.COM

Diabetic Beef Stew Recipe - Food.com image

This is posted in response to a request for a stew that was low in fat, low in high-glycemic carbohydrates, and high in fibre. I think this fits the bill.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 20

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

Steps:

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.

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