Full credit for this one goes to the ADA's Diabetic Food Hub
Source: The Diabetes Cookbook. Recipe Credit: Lara
Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough. Photo Credit:
Adobe Stock.
Searing beef on the stovetop adds a few minutes to your slow
cooker routine, but it’s well-worth the payoff in flavor. Serve this stew with
a side of steamed green beans for a balanced weeknight meal that makes your
kitchen smell inviting all day long.
- 3 tbsp flour
- 1 lb lean beef stew meat - visible fat trimmed and cut into 1-inch cubes
- 1 tbsp olive oil
- 3 cups low sodium beef broth
- 1 cup water
- 6 large carrots – peeled & chopped
- 8 oz mushrooms - chopped
- 1 large sweet potato (peeled and cubed)
- 1 onion - diced
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
Preparation:
Place the flour in a large resealable plastic bag. Add beef
and toss to coat.
Add oil to a pan over high heat. Add beef and sauté for 6-8
minutes, turning frequently until evenly browned.
Transfer beef and all remaining ingredients to a large slow
cooker.
Cover and cook in slow cooker on low for 8 hours.
Serve as is or over pearl barley cooked in beef broth.
Blessed be... and happy cooking!