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Deanna's Stew
3 strips bacon (I will try more next time)
2 Tbls olive oil (you can try vegetable oil)
1 small onion, minced finely
3 cloves garlic, minced finely
2 lbs stew beef
1 bay leaf
1/2 tsp marjoram leaves
1/2 tsp parley flakes
1/4 coarse, ground black pepper (I will use more next time)
1/8 tsp tarragon leaves (we didn't have any, so I didn't use them)
1 Tbls season all salt (I used Santa Maria seasoning salt)
2 cups beef broth
5 oz. crushed tomatoes
2 carrots, sliced in 1/2 inch strips (optional)
2 stalks celery, cut in 1 inch chunks
2 tsp Worcestershire sauce
1 Tbls xantham gum, or other low-carb thickening agent (optional)
Cut up bacon into bits and fry in pan on stove top.
Add olive (vegetable) oil and onions and garlic. Sauté until
done.
Add stew beef to brown (but it's not necessary to cook all the way
through).
In a crock pot (or stove-top stew pot), add all the other ingredients
except for xantham gum.
Add the meat/bacon/onion/garlic mixture. I set my crock pot on low for
about 8 hours.
If you want a thicker stew (I like my fork to stand straight up in my
stew) right before you are ready to serve, take out about 1 cup of the
stew broth, and put in a separate bowl. Add you xanthax gum (or other
agent), and whisk until mixed thoroughly. Add more liquid if you need
to. Once mixed thoroughly, add the mixture back into the stew pot, and
stir until stew thickens. Add fresh ground pepper and salt to taste.
Serve hot and enjoy!
Hubby said he would have liked his stew a little less thick, but I
thought it was perfect. I plan on not using the xantham gum for times
when I want a beef soup. Also, when hubby is not around, I won't put in
the carrots, nor quite as many crushed tomatoes. I didn't eat the
carrots anyway, so my carb count was a little lower.
According to fit day, here are the figures:
Servings: 4 hearty servings
Per serving:
Calories: 665.89
Fat: 44.57 g
Total Carbs: 13.37 g
Fiber: 4.81 g
ECC: 8.56 g (although, this is about 6.38 g if you don't add carrots)
Protein: 50.67 g
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