Diabetic Friendly Beef Stew with Carrots and Potatoes Recipe


Three-Pepper Beef Stew

The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean.

Beef Stew with Carrots & Potatoes Recipe


This is soul-satisfying comfort food for a cold night and got to be one of the tastiest recipes ever made. You won't be slow to say 'yum'!

Ingredients

➔1 tablespoon oil
➔4 medium carrots, cut into 1-inch pieces
➔2 stalks celery, cut into 1-inch pieces
➔1 large onion, chopped
➔6 cloves garlic, minced or 1 tablespoon minced garlic
➔2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
➔2 tablespoons tomato paste
➔2 - 3 teaspoons bottled cayenne pepper sauce
➔¹/₄ - ¹/₂ teaspoon crushed red pepper
➔2 large potatoes, unpeeled, cut into 1-inch pieces
➔2 medium red sweet peppers, cut into 1-inch pieces
➔2 tablespoons cold water
➔1 tablespoon cornstarch

Directions

In a cooking pot, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally.  Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.

Stir in tomato paste, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.

In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more and serve.

Feel free to adapt the recipe to your liking. You can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sauteed mushrooms at the very end. Enjoy!
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