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Diabetes-friendly Recipes

Beef and Vegetable Stew

(Serves 4) (Source of recipe: dietitian of the Department of Health)
Beef and Vegetable Stew


  1. Lean Beef 8 taels (320 g)
  2. Carrot ½ pc (approx. 75 g)
  3. Celery 1 stalk (approx. 90 g)
  4. Onion ½ pc (approx. 170 g)
  5. Parsley, finely chopped 2 tbsp
  6. Garlic, finely chopped 1 tbsp
  7. Vegetable oil* 2 tsp
  8. Tomato paste 3 tbsp
  9. Salt ½ tsp
  10. Red Wine 1 cup (240 ml)
  11. Water 1 cup (240 ml)

* Vegetable oils such as peanut oil, canola oil and corn oil, etc.



  1. Rinse the beef and cut into chunks; peel the carrot and onion, rinse and cut into chunks; rinse the celery, remove the strings, and cut into chunks.
  2. Heat 2 teaspoons of oil in a non-stick pan and pan-fry the beef chunks until they turn golden brown.
  3. Fry the garlic, and then add carrot, onion and celery and stir-fry for about 5 minutes. Take out and set aside.
  4. Transfer the beef and vegetables to a large pot. Add in tomato paste, red wine, and water until they bring to the boil. (Add more water if needed.) Cover and braise under low heat for 1½ to 2 hours or until the beef chunks are tender. Finally, add the parsley and salt to taste and skim off any fat.


Nutrient Analysis (per serving)






Dietary fibre










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