Here's a beef stew recipe that was origially posted in my journal... with autumn almost here, I'll be making this every week or two.

-- 3 lbs. beef stew meat, diced,
-- 1 yellow onion, chopped
-- 1-1/2 cup sliced carrots
-- 3 cloves of garlic, peeled and crushed
-- 1-1/2 cups chopped celery
-- 1-1/2 cups red wine
-- 1 can beef broth
-- 1 tbs tomato paste

Season the beef with s + p and lightly brown it in a big saute pan; do it in 2 batches; transfer the browned meat to the slow cooker, then deglaze the saute pan with the wine; scrape the good stuff off the pan and add the wine to cooker; add the onions, garlic, carrots, celery, tomato paste and beef broth to the cooker; Cook on "high" 5-6 hours; your kitchen will smell like heaven.

The whole thing has about 35 grams of carbs, but it makes about 5 good-sized servings, so figure 7 grams per serving. There are only two differences between this recipe and my regular "high carb" recipe: (1) a can of sliced baby white potatoes; add 'em if you have room for the carbs (2) thicken the gravy with 1-2tbs of corn starch mixed with 1/4 cup water just before serving; could use a low-starch thickener if you have it. You can also add some dried herbs, but they aren't really necessary.

Enjoy!

I dont have a slow cooker. Is there a way to do this in a regular pot on the stove? Also could it be done in a crock pot if I borrowed one?

jaden

Crock pot, yes (that's just a particular brand of slow cooker).

You could probably cook it on the stove top in a heavy dutch oven, but a crock pot makes it sooooo simple and a hundred times easier to clean up.

I don't see why you can't do this on the stove top. Just let it simmer for a few hours until the meat is tender.

Patty