Diabetic Easy Oven Stew

This beef stew goes into the oven and practically cooks itself. Brown the round steak, pile in the vegetables, and let the Dutch oven do its thing for four to five hours at a low temperature. No flour-based roux, no added sugar. Quick-cooking tapioca thickens the broth naturally as it simmers.

Round steak is lean and tough by nature, which is exactly what you want for a long braise. Those hours in the oven break down the connective tissue into gelatin, turning tough cubes into fork-tender bites. The stewed tomatoes provide the liquid base and add acidity that helps tenderize the meat further.

Cut the vegetables into chunky pieces so they hold up over the long cook time. Thin slices would dissolve into the broth long before the stew is done. The peas go in during the last 30 minutes so they keep their color and a bit of snap.

Browning sauce adds color and a savory depth to the broth without contributing sugar or sodium. Stir the stew just twice during the entire cook time. Lid on, oven closed, patience rewarded.

Chef Tips

• Trim all visible fat from the round steak before cubing. Lean meat keeps the broth cleaner
• Quick-cooking tapioca dissolves completely and thickens without cloudiness, unlike flour or cornstarch
• Don’t open the oven to check more than necessary. Each opening drops the temperature and extends the cook time
• This stew reheats well and can be portioned into individual containers for meal prep

Variations

• Add turnips or parsnips alongside the potatoes for extra root vegetable depth
• Use a low-sodium stewed tomato to reduce sodium even further
• Swap frozen peas for frozen green beans cut into 1-inch pieces