Name: Diabetic Pepper Steak Stew
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lean beef stew meat, cut into bite-sized pieces; 1 onion, thinly sliced; 2 bell peppers (any color), thinly sliced; 2 cloves garlic, minced; 1 can (14 oz) diced tomatoes, undrained; 1 cup low-sodium beef broth; 2 tbsp low-sodium soy sauce; 1 tsp ground ginger; 1 tsp black pepper; 1 tbsp cornstarch; 1 tbsp water; Fresh parsley, chopped (for garnish); Brown rice or quinoa (optional, for serving)

Instructions

In a large skillet or Dutch oven, heat some olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onions and bell peppers. Cook until they begin to soften, about 5 minutes.
Add the minced garlic and continue to cook for another minute until fragrant.
Return the browned beef to the skillet. Add the diced tomatoes, beef broth, soy sauce, ground ginger, and black pepper. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beef is tender.
In a small bowl, mix the cornstarch and water to create a slurry. Add this mixture to the stew and stir well. Cook for an additional 5-10 minutes, or until the stew has thickened slightly.
Taste and adjust the seasoning if needed. Add more soy sauce or pepper to suit your taste preferences.
Serve the Diabetic Pepper Steak Stew hot, garnished with chopped parsley. You can enjoy it on its own or serve it over a bed of brown rice or quinoa for a heartier meal.

Ingredients

Instructions

Nutrition Facts