Beef Stew

One of my favourite winter dishes is beef stew with mash and loads of gravy, obviously normally I'd use flour to make the gravy but at 8g carbs per tbsp it just isn't worth it. I have tried this recipe using Xanthan Gum but had a horrible reaction to it (which is quite common so be warned), but ended up using cornflour for this version since you don't need much to make a properly thick gravy.

Ingredients( 4 servings)

500g Beef stewing steak

500ml water (hot)

1 vegetable stock cube

100g or 1 large onion, roughly chopped.

5g Cornflour dissolved in enough water to make a paste

1. Brown the beef steak in a casserole pan with the onions, it shouldn't need any extra oil as stewing steak is quite fatty.

2. Add the water and crumble in a stock cube. Stir the stew to make sure the cube has dissolved enough.

3. Add the cornflour paste to the stew and stir bringing the pot to the boil.

4. Leave the stew to simmer for 30-45 minutes stirring occasionally to prevent catching.

N.B. Cornflour is notorious for clumping if it is added incorrectly, hence why it needs to be stirred with a little bit of water before adding.

Nutritional Information

Calories 378 kcal

Fat 22.6g

Protein 39.8g

Carbs 3.7g

Pro Tips: 

Add some yam cake if you want the feel of vegetables in your stew, it just adsorbs the flavour of the dish.

Omit the onions if you think nearly 4g carbs is too much it halves the carbs listed.