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This particular stew was something I cooked up during my January “Slow Carb Diet.” I craved heavy winter meals, but was limited to protein, veggies and beans. I decided to substitute lentils for the potatoes in traditional beef stew; then added red wine and tarragon for extra OOMPH. The result was a lovely flavorful stew that lacked not for heavy carbs. I made this several times and ended up emailing the recipe to friends.
Heat the oil in a large pot over medium-high heat. Saute the onions for 3–4 minutes, then add the beef and garlic. Brown the meat, stirring regularly, for 5 minutes.
Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt and cayenne pepper.
Bring to a boil, then reduce heat and simmer for about 45 minutes, until the lentils are tender.
Stir in the tarragon. Then taste for salt and pepper.
Serves 6-8.
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emilyborland on 6.1.2011
This stew is simmering on my stovetop right now…I have been looking for low-carb options to make because I was recently diagnosed with gestational diabetes! I hope this is a good one!