Rustic Country Beef Stew
Parmesan Egg Noodles
Ingredients
- 1½ lb lean beef chuck roast, trimmed
- 2 large green bell peppers, coarsely chopped
- 1½ cups coarsely chopped red onion
- 2 cups frozen sliced carrots
- 1 (14.5-oz) can no-salt-added stewed tomatoes
- 1 (12-oz) can light beer (or use reduced-sodium beef broth)
- 5 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 2 dried bay leaves
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup chopped fresh parsley
Instructions
- Cut roast into 1½-inch chunks. Combine all ingredients except parsley in a 3½- or 4-quart slow cooker. Cover and cook on LOW 9 to 10 hours or until beef is very tender.
- Stir in parsley. Divide among 6 servings. Serve 2 portions stew; refrigerate or freeze remaining 4 servings of stew .
Side Dish Ingredients
- 3 oz yolk-free egg noodles
- 1 Tbsp light butter with canola oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp grated Parmesan cheese
Side Dish Instructions
- Cook noodles according to package directions. Toss with butter, salt and pepper.
- Sprinkle each serving evenly with the cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 2 | |
| Calories |
230
|
190
|
420
|
| Fat (g) | 5 | 4 | 9 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 24 | 7 | 31 |
| Carb (g) | 18 | 32 | 50 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 570 | 230 | 800 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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