Polenta Beef Stew

MAKES: 8 servings

CARB GRAMS PER SERVING: 30

Rated :

by 2 people

Nutrition Facts Per Serving:

Servings Per Recipe: 8
cal.(kcal): 357
Fat, total(g): 8
chol.(mg): 92
sat. fat(g): 3
carb.(g): 30
Monosaturated fat(g): 3
Polyunsaturated fat(g): 1
fiber(g): 3
sugar(g): 9
pro.(g): 37
sodium(mg): 560

Diabetic Exchanges

Milk(d.e): 0.5
Vegetables(d.e): 1
Starch(d.e): 1
Lean Meat(d.e): 4
Fat(d.e): 1.5
Carb Choice(d.e): 2

Polenta (see recipe below)
1/4 cup all-purpose flour
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 pounds boneless beef chuck steak or lamb stew meat, cut into 1-inch pieces
8 ounces boiling onions, peeled
4 medium carrots, cut into 1-inch chunks
6 cloves garlic, minced
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 14 ounce can reduced-sodium beef broth
1/2 cup dry red wine
1/2 cup snipped fresh flat-leaf parsley
1/4 cup tomato paste
Flat-leaf parsley (optional)

1. Prepare Polenta.

2. In a medium bowl stir together flour, thyme, basil, salt, and pepper. Coat meat with flour mixture. Place meat in a 3-1/2- to 4-quart slow cooker. Add boiling onions, carrots, garlic, and dried rosemary (if using) to cooker. Add broth, 1 cup water and wine to cooker; stir to combine.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir parsley, fresh rosemary (if using), and tomato paste into beef mixture in cooker. Serve in bowls with reheated Polenta. Garnish with flat-leaf parsley, if desired.

Polenta

3 1/2 cups milk

1 cup cornmeal

1 cup cold water

1/2 teaspoon salt

1. In a large saucepan bring milk just to a simmer. Meanwhile, in a small mixing bowl combine cornmeal, water, and salt. Slowly add cornmeal mixture to hot milk, stirring constantly. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is thick, stirring occasionally. Pour into a greased 2-quart square baking dish. Cover with foil and chill up to 24 hours. To reheat, bake, covered, in a 350 degree F oven for 30 minutes or until heated through. Makes 3 1/2 cups.

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