Beef Stew

10 net carbs
Recipe from Wheat Belly Cook Book
**YUM…even my son like this!

  1. 1 lb chuck roast cut in 1 quot cubes
  2. 2 T chickpea or coconut flour
  3. 2 T EVOO
  4. 1 quart beef stock
  5. 1 bag (16 oz) frozen veggies broccoli/cauliflower/carrots
  6. 2 tsp Italian seasoning
  7. 1 tsp ground black pepper
  8. 1/2 tsp sea salt
  9. 1/4 c dry red wine
  10. 3 T tomato paste
  1. In large resealable plastic bag combine beef and flour Shake well until beef is covered
  2. In large pan heat oil Cook beef until browned on all sides
  3. Add stock veggies seasoning salt pepper and wine and bring to boil Reduce heat and simmer and cook 10 min
  4. Add tomato paste and cook 5 min or until thickened

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