Diabetic Savory Beef Stew
- 1 teaspoon vegetable oil
- 2 1/2 lbs eye of round roast, visible fat removed, bite-size pieces
- 1 teaspoon vegetable oil
- 1 teaspoon olive oil
- 1 cup finely chopped onion (about 2 medium)
- 5 1/2 cups beef broth (low-sodium variety)
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon dried marjoram, crumbled
- 1 bay leaf, broken in half
- 1 lb red potatoes, unpeeled (about 3 medium)
- 2 large carrots
- 8 ounces fresh mushrooms (3 to 3-1/2)
- 1 cup red bell pepper, diced (1 medium)
- 1/2 cup green onion, thinly sliced (green and white parts)
- 2 cups beef broth (low-sodium variety)
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 cup tomato paste (low sodium variety)
- 1 teaspoon salt-free Italian herb seasoning
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- * 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.
vegetable oil, round roast, vegetable oil, olive oil, onion, beef broth, thyme, marjoram, bay leaf, red potatoes, carrots, mushrooms, red bell pepper, green onion, beef broth, cornstarch, tomato paste, salt, pepper, salt
Taken from www.food.com/recipe/diabetic-savory-beef-stew-396650 (may not work)