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Rosemary Beef Stew

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10 oz (300 g) stewing beef
1 onion
1 clove garlic
2 tbsp (30 ml) olive oil
4 tomatoes
2 carrots
2 potatoes
1 bay leaf
cup (175 ml) beef broth
4 sprigs fresh rosemary
Salt and freshly ground pepper


Serves: 2


Cut the beef into bite-size pieces and chop the onion and garlic. Heat the oil in a large, heavy saucepan or Dutch oven and sauté the onion and garlic. Stir in the meat and brown on all sides.

Score, blanch, peel and quar­ter the tomatoes. Peel and chop the carrots and potatoes. Stir these in with the bay leaf. Pour in the broth and simmer, covered, for 1 hour, or until meat is tender.

Chop the rosemary leaves and use them to season the stew just before serving, along with salt and pepper to taste.

Per serving: approx. 433 calories
39 g protein, 15 g fat, 35 g carbohydrates

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