Beef Stew In Red Wine (diabetic)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless beef round steak, cut 1-inch cubes
• 1 1/2 cups dry red wine
• 2 teaspoons olive oil
• peel of half an orange
• 2 large garlic cloves, thinly sliced
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon fresh ground black pepper
• 8 ounces fresh mushrooms, quartered
• 8 sun-dried tomatoes, quartered
• 1 (14 ounce) can fat-free reduced-sodium beef broth
• 6 small potatoes, unpeeled, and cut into wedges
• 1 cup baby carrots
• 1 cup pearl onions, outer skins removed
• 1 tablespoon cornstarch, mixed with
• 2 tablespoons water

Recipe

• 1 combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl.
• 2 refrigerate, covered, at least 2 hours or overnight.
• 3 place beef mixture, mushrooms and tomatoes in large nonstick skillet or dutch oven.
• 4 add enough beef broth to just cover ingredients.
• 5 bring to a boil over high heat. cover; reduce heat to low.
• 6 simmer 1 hour.
• 7 add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink.
• 8 remove meat and vegetables from skillet with slotted spoon; cover and set aside.
• 9 discard orange peel and bay leaf.
• 10 stir cornstarch mixture into skillet with sauce.
• 11 increase heat to medium; cook and stir until sauce is slightly thickened.
• 12 return meat and vegetables to sauce; heat thoroughly.