Rustic 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 sliced carrots
- 1 (14.5-oz) can no-salt-added stewed tomatoes
- 1 (12-oz) can light beer (or use low-sodium beef broth)
- 5 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup chopped fresh parsley
Instructions
- Cut beef into 1½-inch chunks.
- Combine all ingredients except parsley in a 5- 6 quart slow cooker. Cover and cook on LOW 9 to 10 hours or until beef is very tender. Stir in parsley.
Side Dish Ingredients
- 9 oz yolk-free egg noodles
- 3 Tbsp light butter with canola oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ cup grated Parmesan cheese
Side Dish Instructions
- Cook noodles according to package directions.
- Toss with butter, garlic, and salt. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| 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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