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Fireside Beef Stew

Butternut squash and beef roast are flavored with a rich sauce in the slow cooker for this easy diabetic main dish stew.
MAKES: 6 servings
SERVING SIZE: cup
CARB GRAMS PER SERVING: 15
Rated :   by 8 people
Fireside Beef Stew
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 6
  • Calories: 206
  • Protein(gm): 27
  • Carbohydrate(gm): 15
  • Fat, total(gm): 4
  • Cholesterol(mg): 67
  • Saturated fat(gm): 1
  • Monosaturated fat(gm): 2
  • Dietary Fiber, total(gm): 3
  • Sugar, total(gm): 5
  • Sodium(mg): 440
  • Diabetic Exchanges

  • Vegetables(d.e): 2
  • Starch(d.e): 1
  • Lean Meat(d.e): 3
  • 1 1/2 pounds boneless beef chuck pot roast
  • 1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
  • 2 small onions, cut into wedges
  • 2 cloves garlic, minced
  • 1 14 ounce can reduced-sodium beef broth
  • 1 8 ounce can tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground allspice
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch
  • 1 9 ounce package frozen Italian green beans

1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings.


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