Diabetic Vegetable Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
nONSTICK VEGETABLE COOKING SPRAY1 tsp Olive Oil, 1 lb beef stew meat1 can (14 oz) low sodium beef broth2/3 cup plain old Water2 cups red potatoes, cubed1 medium Onion sliced1 cup sliced Carrots1 TBS balsamic vinegar, 1/2 tsp Thyme1.2 tsp Pepper2 TBS Ketchup1/2 cup frozen Peas
In a large saucepan sprayed with nonstick vegetable cooking spray, over medium-high heat, add vegetable oil. When hot, add beef stew meat and cook 3-4 minutes until browned on all sides. Remove beef and set aside
Add beef broth to sauce pan with water. Add potatoes, onions, carrots, balsamic vinegar, dried thyme, pepper, and ketchup. Bring to a boil and add the beef back to the sauce pan
Reduce heat to medium-low, cover and simmer for 30 minutes or until meat is done.
Add frozen peas and cook 2 more inutes
Serves 4
NUTRITION FROM RECIPE'S WEB SITE
Calories 279
Protein: 28g
Carbohydrate 25g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 63mg
Sodium: 658mg
Calories from fat: 24%
Fiber: 3g
Add beef broth to sauce pan with water. Add potatoes, onions, carrots, balsamic vinegar, dried thyme, pepper, and ketchup. Bring to a boil and add the beef back to the sauce pan
Reduce heat to medium-low, cover and simmer for 30 minutes or until meat is done.
Add frozen peas and cook 2 more inutes
Serves 4
NUTRITION FROM RECIPE'S WEB SITE
Calories 279
Protein: 28g
Carbohydrate 25g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 63mg
Sodium: 658mg
Calories from fat: 24%
Fiber: 3g
Nutritional Info Amount Per Serving
- Calories: 247.2
- Total Fat: 5.2 g
- Cholesterol: 68.0 mg
- Sodium: 546.1 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.1 g
- Protein: 28.0 g