BEEF OR TURKEY STEW
This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plantains or corn can be used in place of the potatoes.
1 pound lean beef or turkey breast cut into cubes
Whole wheat flour
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1/4 teaspoon cumin
1 1/2 tablespoons olive oil
2 cloves of garlic, minced
2 medium onions, sliced
2 stalks celery, sliced
1 medium red/green bell pepper, sliced
1 medium tomato, finely minced
5 cups of beef or turkey broth, fat removed
5 small potatoes, peeled and cubed
12 small carrots
1¼ cups green peas
Preheat oven to 375°F.
Mix the whole wheat flour with salt, pepper, and cumin, and roll the beef or turkey cubes in the mixture. Shake off excess flour.
In a large skillet. heat the olive oil over medium-high heat. Add the beef or turkey cubes and sauté until nicely brown, about 7-10 minutes.
Place the beef or turkey in an ovenproof casserole.
Add minced garlic, onions, celery, and peppers to the skillet and cook until vegetables are tender, about 5 minutes.
Stir in the tomato and broth. Bring to a boil and pour over the turkey or beef pieces. Cover the casserole tightly and bake for 1 hour at 375°F.
Remove from the oven and stir in the potatoes, carrots, and peas. Bake for another 20-25 minutes, or until tender.
Serving size: 3 ounces of beef with 1 cup vegetables
Carbohydrate 21 grams
Protein 27 grams
Fat 15 grams
Daily Servings According to Diabetes Food Guide Pyramid:
1 serving from Grains/Beans/ Starchy Vegetable group
1 serving from Vegetable group
1 serving from Meat group
1 serving from Fat
National Diabetes Education Program (NDEP) ndep.nih.gov
NIDDK, National Institutes of Health