Beef in Red Wine
Source of Recipe
1-1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
2 medium onions, cut up
2 beef bouillon cubes or 1 envelope (1/2 of a 2.2-ounce package) onion soup mix
3 tablespoons cornstarch
1-1/2 cups dry red wine
Hot cooked whole wheat pasta (optional)
1. Place the beef and onions in a 3-1/2- or 4-quart slow cooker. Add bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve over pasta. Makes 6 servings.
Nutritional facts per serving
calories: 215, total fat: 4g, saturated fat: 1g, cholesterol: 64mg, sodium: 405mg, carbohydrate: 7g, fiber: 1g, protein: 26g, starch: .5diabetic exchange, very lean meat: 3diabetic exchange