Been craving stew, so I made a low-carb version last night.

Been craving stew, so I made a low-carb version last night. I browned chuck roast beef cubes in a hot pan with avocado oil and deglazed it with Marsala and beef stock, then put it all into the crock pot with diced portabella mushroom caps (that’s those dark things), sliced white mushrooms, and shallots. I included diced jicama as well, to stand in for potatoes/carrots. Turned out delish. Next time, I’ll add the mushrooms in toward the end of cooking, they seem lost in the final product. Since there aren’t potatoes or flour used in this, it was very thin. I used a little xanthan gum to pump up the texture a tiny bit.

169 cals, 3 g net carbs, 9 g fat, 13 g protein

1. Shannon “Loud Rainbow Chikkin” Shoffner | February 7th, 2017

   holy crap that looks good. Will this be in your book?

   Reply
2. Bobbi Jo Woods | February 7th, 2017

   Absolutely can include it & Thank you 😉

   Reply
3. Dan R. | February 7th, 2017

   …could you use, say, gelatin and/or reduction to force a thicker result?

   Reply
4. Bobbi Jo Woods | February 7th, 2017

   Yes, one could. I don’t have any gelatin, and I have an abundance of xanthan gum. The picture makes hard to tell, but it’s about as thick as a thin gravy. I bought the xanthan gum for other things too, like baked goods.

   Reply