Beef Stew in Red Wine (Diabetic)

• 1 12 lbs boneless beef round steak, cut 1-inch cubes
• 1 12 cups dry red wine
• 2 teaspoons olive oil
• peel of half an orange
• 2 large garlic cloves, thinly sliced
• 1 bay leaf
• 12 teaspoon dried thyme leaves
• 18 teaspoon fresh ground black pepper
• 8 ounces fresh mushrooms, quartered
• 8 sun-dried tomatoes, quartered
• 1 (14 ounce) canfat-free reduced-sodium beef broth
• 6 small potatoes, unpeeled, and cut into wedges
• 1 cup baby carrots
• 1 cup pearl onions, outer skins removed
• 1 tablespoon cornstarch, mixed with
• 2 tablespoons water

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.
6. Cover; reduce heat to low.
7. Simmer 1 hour.
8. Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink.
9. Remove meat and vegetables from skillet with slotted spoon; cover and set aside.
10. Discard orange peel and bay leaf.
11. Stir cornstarch mixture into skillet with sauce.
12. Increase heat to medium; cook and stir until sauce is slightly thickened.
13. Return meat and vegetables to sauce; heat thoroughly.

steak, red wine, olive oil, orange, garlic, bay leaf, thyme, ground black pepper, mushrooms, tomatoes, beef broth, potatoes, baby carrots, pearl onions, cornstarch, water

Taken from www.food.com/recipe/beef-stew-in-red-wine-diabetic-491062 (may not work)