Diabetic Savory Beef Stew

• vegetable oil↗1 teaspoon
• eye of round roast, visible fat removed, bite-size pieces↗2 1⁄2 lbs
• vegetable oil↗1 teaspoon
• olive oil↗1 teaspoon
• finely chopped onion (about 2 medium)1 cup
• beef broth (low-sodium variety)↗5 1⁄2 cups
• dried thyme, crumbled↗1 teaspoon
• dried marjoram, crumbled1 teaspoon
• bay leaf, broken in half↗1
• red potatoes, unpeeled (about 3 medium)↗1 lb
• large carrots↗2
• fresh mushrooms (3 to 3-1/2)↗8 ounces
• red bell pepper, diced (1 medium)↗1 cup
• green onion, thinly sliced (green and white parts)↗1⁄2 cup
• beef broth (low-sodium variety)↗2 cups
• cup plus 2 tablespoons cornstarch1⁄4
• cup tomato paste (low sodium variety)↗1⁄4
• teaspoon salt-free Italian herb seasoning↗1
• teaspoon pepper↗3⁄4
• teaspoon salt↗1⁄2

Step-by-step instructions

1. 1

   * Preheat broiler.

2. 2

   * Lightly spray a broiler pan and rack with vegetable oil spray. Broil meat about 6 inches from heat for 15 to 20 minutes, or until meat is brown on all sides, turning occasionally.

3. 3

   * Spray a stock pot with vegetable oil spray and heat over medium-high heat. Add oil and swirl to coat bottom of pot. Saute onions until translucent.

4. 4

   * Add meat, any pan juices, 5-1/2 cups broth, thyme, marjoram, and bay leaf. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 1-1/2 hours or until meat is tender.

5. 5

   * Meanwhile, cut potatoes into chunks, slice carrots, and quarter mushrooms. Add to pot. Simmer, covered, for 30 minutes.

6. 6

   * Add bell pepper and green onion.

7. 7

   * In a medium bowl, whisk together remaining ingredients. Pour into stew. Bring to a boil over high heat, stirring constantly. Reduce heat to low. Cook for 5 minutes, or until thickened, stirring constantly. Remove bay leaf before serving stew.