For a tasty, hearty, diabetic-friendly French take on the beef stew, follow this recipe for a winter warmer your family will fall in love with. This recipe will serve 6. For more tasty diabetic dishes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-divine-diabetic-recipes-from-around-the-world
What you’ll need
½ cup parmesan cheese, grated
2 cups fresh basil
3 tablespoons olive oil
1lb lean beef stew meat cut into bite size pieces and trimmed of fat
2 tablespoons minced garlic
2 large onions, chopped
1lb tomatoes, chopped
2 carrots, diced
2 cups diced red potatoes
2 cups water
2 cups zucchini, chopped
4 cups low-salt beef broth
8oz green beans
4 cups spinach, chopped
½ teaspoon red pepper, crushed
15oz can red kidney beans, washed
You’ll need a food processor to mix the basil, cheese, 2 tablespoons oil and garlic into a paste. Once done, set to one side.
Take a Dutch oven and heat remaining oil on a medium-high heat. Cook the beef stew meat in two batches until nicely brown. Remove the meat and add the onions. Cook the onions over a medium heat for 5 minutes, then re-add the meat to the onions.
Pour in the tomatoes, carrot and potatoes. Stir while cooking for about 4 minutes. Add in the broth, zucchini, green beans and water and bring to the boil.
Reduce the heat and simmer with a cover on for 15 minutes until both meat and veggies are tender.
Next, add in the red pepper, spinach and kidney beans. Cook for further 2 minutes.
Serve straight away with the paste you made earlier.
Stew tastes even better when served with moist, warm cornbread. The bread makes a great accompaniment to dip into the stew and soak up all that yummy broth. This recipe is for diabetic cornbread.
What you’ll need
1 ½ cup cornmeal
1/3 cup water
1 teaspoon corn oil
¼ cup flour
1 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup liquid egg
1 cups buttermilk, low-fat
Pre-heat the oven to 400 degrees F and place an 8-inch skillet in to warm up.
Grab a large bowl and add in the cornmeal, baking soda, flour, baking powder and salt. Combine well before pouring in the egg substitute, buttermilk, water and oil.
Take the heated-up skillet from the oven and cover with butter or cooking spray.
Pour in the batter mixture and bake in the oven for 20 minutes until the cornbread is cooked right through and a lovely golden color.
Serve alongside your French Beef Stew for a meal so satisfying and tasty that nobody will even know it’s diabetic-friendly too.