Irish Stew

Keto Lamb Stew Provencal

Keto Lamb Stew Provencal

Ingredients

• 3 pounds (1.4 kg) lamb stew meat cubed
• salt and pepper
• 3 tablespoons (45 ml) olive oil
• 1 whole fennel bulb, sliced lengthwise
• 1 medium onion, sliced lengthwise
• 4 cloves garlic, crushed
• 1 bay leaf
• 1 teaspoon dried rosemary, whole needles
• 1 can (15 ounces, or 425 g) black soybeans, drained
• 1 cup (240 ml) beef broth
• 1 teaspoon chicken bouillon concentrate
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried savory
• 1/2 teaspoon dried thyme guar or xanthan

Method

1. Season the lamb with salt and pepper
2. In a big, heavy skillet, heat the oil and brown the lamb on all sides over medium-high heat
3. Place the fennel, onion, and garlic in the bottom of a slow cooker
4. Add the bay leaf and rosemary
5. Dump the soybeans on top of that
6. When the lamb is browned, put it on top of the vegetables
7. In a bowl, stir together the broth, bouillon, basil, marjoram, savory, and thyme
8. Pour the mixture over the lamb
9. Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours
10. When its done, thicken the liquid to the texture of heavy cream with guar or xanthan
11. Remove the bay leaf before serving

Makes 8 servings

1. Each with 8 carbohydrate, 4 g dietary fiber, 4 g usable carbs