1 1/2 pounds stew beef
3/4 cup Carbquick
1 teaspoon onion powder
1 teaspoon sea salt and fresh pepper
2 tablespoons olive oil or canola oil
3 medium carrots, sliced
4 ribs celery, sliced
4 clove garlic, minced
2 cups beef broth
1 cup dry red wine (Pinot Noir or Cabernet Sauvignon)
1/2 teaspoon rosemary, freshly chopped or dried
16 ounces frozen small onions, thawed to room temperature
- Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the Carbquick, onion powder, salt and pepper; toss to coat well.
- Heat oil in a large saucepan or Dutch oven over medium heat; add beef to hot oil and cook, stirring, until lightly browned.
- Add the onion, garlic, carrots and celery; continue cooking, stirring, for about 3 minutes. Add, broth, wine, and rosemary; bring to a boil.
- Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender.
Purchase the low carb Carbquick here: