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“This easy beef stew has a deep, rich taste. Since it's even better a day or two later, you may want to make a double batch.” Michaela Rosenthal - Indio, California
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 310 calories, 9 g fat (3 g saturated fat), 64 mg cholesterol, 373 mg sodium, 26 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Wintertime Braised Beef Stew in Healthy Cooking October/November 2008, p31
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jan. 04, 2012 by kathyRidenour
I tried this recipe just as it was printed but in a crock pot for an all day cooking on a cold day. It was wonderful to come home to. The parsnips have a tangy flavor-I wasn't sure how'd they be in the stew but the whole combination was great. I did the recipe as shown, tasted it after hours and hours of cooking and then added a can of low fat mushroom soup to thicken it.
Reviewed on Mar. 22, 2010 by dilounge
The receipe have a specified flavor. The red currant jelly, appealing to the taste. Succulent receipe.
Reviewed on Mar. 06, 2010 by theresa23
I made this with venison, and it is incredible. Red wine is preferred to beef broth, and red currant jelly shouldn't be left out or substituted. Wonderful in a slow cooker too.
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