Country Italian Beef Stew

Satisfy any appetite with this flavor-filled stew. Rosemary and basil amp up the Italian zest while keeping calories and carbs to a minimum.

Ingredients:

• 2 pounds boneless beef chuck pot roast
• 8 ounces tiny new potatoes, halved or quartered
• 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
• 1 medium onion, chopped (1 cup)
• 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
• 1 teaspoon dried rosemary, crushed
• 1 14 1/2 - ounce can lower-sodium beef broth
• 1 cup dry red wine or lower-sodium beef broth
• 1 6 - ounce can tomato paste
• 2 tablespoons quick-cooking tapioca
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 -2 cups fresh basil leaves, spinach leaves, or torn escarole

Directions:

1. Trim fat from roast. Cut roast into 2-inch pieces; set aside. In a 4- to 5-quart slow cooker combine potatoes, carrots, onion, and fennel. Add meat to cooker; sprinkle with rosemary.
2. In a medium bowl whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over all in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in basil just before serving.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 325 cal., 6 g total fat (2 g sat. fat), 89 mg chol., 485 mg sodium, 25 g carb. (4 g fiber, 6 g sugars), 36 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 1; Vegetables (d.e): 1; Lean Meat (d.e): 4

Source: diabeticlivingonline.com