Diabetic Savory Beef Stew - cooking recipe

Ingredients

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

Preparation

* Preheat broiler.
* 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.
* 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.
* 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.
* Meanwhile, cut potatoes into chunks, slice carrots, and quarter mushrooms. Add to pot. Simmer, covered, for 30 minutes.
* Add bell pepper and green onion.
* 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.