What to Eat Wednesday: Old Time Beef Stew

IMPORTANT COVID-19 INFORMATION

At this time, our office continues to be open to new and existing patients. We use hospital-grade sanitizers and are taking measures to ensure patients maintain social distancing by not having anyone wait in our reception room with others. We are continuing operation in an effort to keep patients out of the urgent care clinics and hospital emergency departments, which increases the chances of being exposed to the virus. We have x-ray and ultrasound in the office to prevent you from having to go elsewhere.

For those patients who cannot or wish not to visit the office, we are offering private video telemedicine visits. Simply call the office at 713-785-7881 and ask for an e-visit and we will be happy to get you set up for an immediate appointment. You can also request an appointment through our website.

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
Connect with me
Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
Be the first to comment!
Post a Comment