Oven Stew with Burgundy Wine Diabetic
Indulge in the comforting flavors of this Oven Stew with Burgundy Wine—specifically crafted to be diabetic-friendly without compromising on taste. This hearty, one-pot meal features tender, lean beef paired with a medley of fresh vegetables like carrots, celery, and mushrooms. Infused with aromatic garlic, thyme, and a splash of rich Burgundy wine, the slow-cooked stew develops a deep, savory flavor profile that's perfect for cozy evenings. Low-sodium beef broth and minimal salt make this dish ideal for health-conscious eaters, while a quick finish with sweet peas adds a pop of color and texture. With just 20 minutes of prep and the rest of the magic happening in the oven, this nutritious stew is an effortless option for warming up on chilly nights. Serve it as-is or with a side of whole-grain bread for a satisfying, diabetes-friendly dinner that delights every bite.
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Recipe Information
Ingredients
- 1 pound Lean beef stew meat, cubed
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, sliced
- 2 Celery stalks, sliced
- 1 cup Mushrooms, sliced
- 1 cup Low-sodium beef broth
- 0.5 cup Burgundy wine or another dry red wine
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 cup Frozen peas
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 325°F (165°C).
Heat the olive oil in a large, oven-safe Dutch oven or heavy skillet over medium heat.
Brown the cubed beef in batches, making sure not to overcrowd the pan. Remove the beef cubes and set them aside.
In the same pot, sauté the chopped onion and minced garlic until fragrant and softened, about 3 minutes.
Add the carrots, celery, and mushrooms to the pot and cook for an additional 5 minutes, stirring occasionally.
Return the browned beef to the pot. Stir in the beef broth, Burgundy wine, tomato paste, bay leaf, and dried thyme.
Bring the mixture to a gentle simmer. Cover the pot with a lid and place it in the preheated oven.
Bake the stew for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
During the last 10 minutes of cooking, stir in the frozen peas, salt, and black pepper.
Remove the bay leaf before serving, and enjoy your diabetic-friendly oven stew warm!
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 663 mg | 14% | |
*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.
