Diabetic Beef Stew
Savor the comforting warmth of this hearty Diabetic Beef Stew, a wholesome and nutrient-packed recipe that's as delicious as it is diabetes-friendly. Made with lean beef stew meat, a medley of low-glycemic vegetables like turnips and zucchini, and seasoned with a flavorful blend of garlic, thyme, and paprika, this one-pot dish is both satisfying and mindful of blood sugar. Simmered to perfection in low-sodium beef broth, the stew is a perfect balance of rich flavors and health-conscious ingredients. Ideal for family dinners or meal prep, this low-carb, high-protein dish is not only nourishing but also incredibly easy to make. Serve it hot with a sprinkle of fresh parsley for the ultimate guilt-free comfort food!
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Recipe Information
Ingredients
- 1.5 pounds lean beef stew meat
- 2 tablespoons olive oil
- 4 cups low-sodium beef broth
- 1 cup water
- 1 medium onion, diced
- 3 stalks celery, chopped
- 2 medium carrots, chopped
- 2 medium turnips, peeled and cubed
- 1 medium zucchini, cubed
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoons black pepper
- optional salt (optional, to taste)
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with a pinch of black pepper, then brown it in batches on all sides. Remove the browned meat and set it aside.
Lower the heat to medium. Add the remaining tablespoon of olive oil to the pot, then sauté the diced onion, celery, and carrots for 5 minutes until they soften slightly.
Add minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the tomato paste, cooking for 1 minute to enhance its flavor.
Return the browned beef to the pot and pour in the low-sodium beef broth and water. Add the bay leaf, dried thyme, paprika, and optional salt. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and let the stew simmer gently for 60 minutes, stirring occasionally.
Remove the lid and stir in the turnips and zucchini. Let the stew simmer uncovered for an additional 20–30 minutes, or until all the vegetables and beef are tender.
Taste the stew and adjust seasonings if necessary. Remove and discard the bay leaf.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
