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the low carb way

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Beef Stew With Pumpkin

Posted by Solitary Dancer on October 18, 2006


Serves 8


2 pounds beef stew meat
2 tablespoons lard (we used coconut oil)
½ teaspoon seasoning salt
1 medium sweet onion, chopped
2 cloves garlic, minced
2 bay leaves
2 large stalks celery, chopped
2 small turnips, cut into ¾ ” cubes
1/2 head cabbage, cut into 1 ½ ” cubes
1/2 teaspoon seasoning salt (be creative with your own seasonings, I use Penzey seasoning mixes and try different ones to change the flavor.)
¼ teaspoon basil
1/4 lemon pepper
1 cup pumpkin puree **(used 1 15-oz can pumpkin puree; this way made total effective carbs 9g per serving. I deducted half the fiber only)


1. Place the stew meat and lard into a 5-quart stockpot. Season it with 1/2 teaspoon seasoning salt. Cook over medium heat until the meat loses most of its redness, about 5 minutes.

2. Add the onion and garlic, and continue to cook until the onion is translucent, about 3 to 4 minutes. Add the bay leaves, celery, turnips, carrots, cabbage, 1/2 teaspoon seasoning salt, basil, and lemon pepper. Cover tightly and allow to simmer on low 4 to 6 hours.

3. After that time, remove the bay leaves and add the pumpkin to the pot. Simmer uncovered 5 minutes. (We did not simmer it again, just added the pumpkin to the hot stew, then called everyone to dinner.)

NUTRITIONAL INFORMATION PER SERVING: Carbohydrates: 7 grams. Effective Carb Count: 5 grams Protein: 33 grams. Fat: 27 grams. Calories: 406

Thanks to Sugarno for the great recipe!!!!


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