Diabetic Beef Stew
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
928
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).