Diabetic Beef Stew Recipes

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.

Steps:

• * Preheat broiler.
• * Lightly spray a broiler pan and rack with vegetable oil spray. Broil meat about 6 inches from heat for 15 to 20 minutes, or until meat is brown on all sides, turning occasionally.
• * Spray a stock pot with vegetable oil spray and heat over medium-high heat. Add oil and swirl to coat bottom of pot. Saute onions until translucent.
• * Add meat, any pan juices, 5-1/2 cups broth, thyme, marjoram, and bay leaf. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 1-1/2 hours or until meat is tender.
• * Meanwhile, cut potatoes into chunks, slice carrots, and quarter mushrooms. Add to pot. Simmer, covered, for 30 minutes.
• * Add bell pepper and green onion.
• * In a medium bowl, whisk together remaining ingredients. Pour into stew. Bring to a boil over high heat, stirring constantly. Reduce heat to low. Cook for 5 minutes, or until thickened, stirring constantly. Remove bay leaf before serving stew.