DIABETIC-FRIENDLY SHREDDED BEEF STEW

 A tasty beef stew for anyone but especially good for diabetics. This recipe is nutritionist approved as a healthy stew. This is a recipe I got from one of my diabetic connections associated with Eating Well.

• 1 1/2 cups reduced-sodium chicken broth
• 1/4 cup sherry vinegar
• 2 stalks celery, thinly sliced
• 1 large onion, chopped
• 1 large red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 pounds flank steak, trimmed of fat, each steak cut into thirds
• 1/2 cup packed fresh cilantro leaves, chopped
• 1/2 cup chopped pickled jalapenos
• 10 corn tortillas, heated (see Tip)

1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.

Yield: 10 servings

Per Serving: 

The file photo with the recipe.

• Calories - 224
• Carbohydrates - 15g
• Saturated Fat - 3g
• Protein - 23g
• Sodium - 416mg
• Dietary Fiber - 3g
• NOTE to diabetics. You can replace the corn tortillas with whole-wheat or your favorite low-carb tortillas.