What to Eat Wednesday: Old Time Beef Stew

Paula Deen's stew makes a healthy, hearty, diabetic-friendly mealLiving in the South for so many years now, I have come to appreciate the unique—and rich—cuisine the region has to offer. But I’ve also seen how unhealthy eating can drive up incidents of diabetes, putting your health—especially that of your feet—at risk!

Fortunately, many great Southern chefs have come to the same realization. Even Paula Deen, who’s middle name practically used to be butter, has come around in the wake of her own diabetes diagnosis. Now she’s helping the rest of us do better.

Check out her diabetic friendly Old Time Beef Stew recipe, courtesy of The Food Network.

Ingredients

  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 tablespoons cornstarch

Directions

  1. Brown meat in hot oil.
  2. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.
  3. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer.
  4. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Dr. Andrew Schneider
Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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