Hearty Yukon Stew - 16g Carbs, 3g Fiber, 6g Sugar
Makes: About 6 Cups (6 Servings)
From: The New Family Cookbook for People with Diabetes
3 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
1-1/2 lb boneless venison, buffalo or veal shoulder,
cut into 1-1/2-inch pieces
1 Tbsp olive oil
2 cloves garlic, minced
2 cups dry red wine
2 Tbsp tomato paste
2 cups sliced carrots
1 bay leaf
12 small whole white onions (3/4 lb total), peeled
8 oz mushrooms, stems trimmed
1 Tbsp chopped fresh thyme, or 1 tsp dried thyme
Combine the flour with the salt and pepper in a pie plate.
Dredge the venison in the seasoned flour.
Heat the oil and garlic in a large non-stick skillet
over medium-high heat. Brown the meat in the oil,
in batches if necessary.
Add the wine, 1 cup water, and the tomato paste; bring
to a boil. Add the carrots and bay leaf. Reduce the heat;
cover and simmer 30 minutes, stirring occasionally.
Add the onions, mushrooms, and thyme; cover and simmer
30 minutes longer, or until the venison and onions are
fork-tender. Uncover and simmer until the sauce reaches
the desired consistency.
Nutritional Information Per Serving: (About 1 cup)
239 Calories, 5g Fat, 95mg Cholesterol,291mg Sodium: 291 mg,
16g Carbs, 3g Dietary Fiber, 6g Sugars, 28g Protein
Diabetic Exchanges: 1 Starch, 4 Very Lean Meat