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Hearty Beef Stew
With a few low-carb substitutions, this hearty stew will still warm you up during cold winter months without as many carbs.
1 tsp leaves italian herb blend
1 tsp garlic powder
2 tbsps olive oil
3 cubes beef bouillon
1 cup green beans
3 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalks medium</span> celery, sliced
3 medium mushrooms, chopped finely
1 cup sliced red onion
2 cups cubed butternut squash
1/2 <span class="measurestring" title="can (6 oz)">can</span> tomato paste
2 oz baby carrots
1 lb stew beef
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
Prepare all of the vegetables. Heat the water in a kettle, bring to boil.
In a medium pan, heat the oil on medium heat. Brown the stew meat, sprinkled with garlic, until browned. (Optional to add 1/4 cup of red cooking wine and let reduce 2 minutes.
In a slow-cooker, add hot water, bouillon cubes, meat, and all of the prepared vegetables.
Let cook for 6-8 hours in the slow-cooker.
Note: a variation for lower carbs is to omit carrots and replace with summer squash.
in 1 serving of Hearty Beef Stew.
, 27% carbs, 34% protein.
Calorie Counter 100% Free
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