It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

French Braised Beef and Onions

Source: dLife

Beef with potatoes, onions and a beer gravy.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	369.3

Total Carbs	29.5 g

Dietary Fiber	2.4 g

Sugars	6.7 g

Total Fat	11.9 g

Saturated Fat	4.5 g

Unsaturated Fat	0.4 g

Potassium	507.1 mg

Protein	31.2 g

Sodium	215.8 mg

Dietary Exchanges 11.9 Fat, 0.7 Vegetables, 3.8 Meat, 0.2 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.5
1 1/2 lb bottom round roast 2.0
2 each medium onions 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 3.0
3 each medium garlic cloves 1.0
1 cup fat free unsalted beef broth 12.0
12 oz beer 1.5
1 1/2 tbsp brown sugar 0.125
0.125 tsp ground thyme 1.0
1 each bay leaves 4.0
4 each medium potatoes 1.0
1 tbsp chopped parsley 2.0
2 tbsp cornstarch 0.125
0.125 tsp salt 1.0
1 tbsp red wine vinegar

Directions

Trim fat and chop beef into 2 x 1 x 1/2-inch pieces.
Heat a nonstick skillet on medium-high heat, when hot add the beef pieces and brown on all sides. Remove from pan and let cool.
Slice the onions and add to the skillet, continue cooking over medium heat for 10 minutes.
Remove onions from heat and stir in the salt, pepper, and crushed garlic.
Take out a 3-quart casserole and layer half of the beef pieces and half of the onion mixture in it. Then layer the remaining beef pieces and onions on top.
Mix together the beef broth with the beer, brown sugar, thyme and bay leaf. Pour mixture over the beef and onions in the casserole.
Bake covered for 1 1/2 hours at 400 degrees.
Chop the potatoes into halves and arrange in a steamer basket, steam for 20 minutes covered.
When potatoes are tender toss in a bowl with the chopped parsley.
When beef comes out of the oven discard the bay leaf and strain cooking liquid into a saucepan.
Mix together the cornstarch, salt, and vinegar and add to the saucepan of cooking liquid. Bring mixture to a boil and continue cooking 2 minutes or until thickened.
Arrange the beef, onions, and potatoes on a serving dish and serve with the sauce on the side.