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W. Baker W. Baker is offline
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Default Low carb, low sodium lamb stew

A R Pickett > wrote:
: I bought a grass fed lamb from local rancher this fall, and yesterday came
: up with this for our supper. My husband must limit sodium -

: LOW CARB, LOW SODIUM LAMB STEW

: 1 small onion, sliced
: 2 T canola oil
: 1 pound lamb stew meat
: 1/2 tsp garlic powder
: 3/8 tsp black pepper
: 1 tsp sodium free chicken broth powder
: 1 cup boiling water
: 3/4 cup diced tomatoes, canned without salt

: 2 carrots, peeled and cut in chunks
: 1 small potato, peeled and cut into eight pieces
: 1 small turnip, peeled and cut into eight pieces
: 2 T chopped parseley
: 1/2 cup red wine
: 1 T cornstarch
: 1 T cold water

: In a heavy oven proof pan, soften the onion in the hot oil over medium heat,
: and when it is close to becoming translucent, add the meat, garlic powder,
: and pepper. Stir-fry for a few minutes over medium heat to combine the
: flavors and coat the meat with the oil.

: Add the chicken broth powder, the boiling water and the tomatoes. Stir to
: mix thoroughly, cover the pan and place in a 300 degree oven for an hour.
: Prepare the vegetables, and add them to the stew, stir to mix thoroughly,
: and return to the oven for about another hour and a half.

: Dissolve the cornstarch in the cold water, and add some of the hot liquid
: from the stew by tablespoons, until the mixture is about a 1/3 of a cup in
: volume. Add the cornstarch mixture and the winde to the stew, stir to mix
: thoroughly, and return to the oven for about another 45 minutes.

: Makes four servings.

: I compute the entire recipe to have 3 carbs - one each in the cornstarch,
: the potato, and the turnip. So less than 1 carb per serving.

: For persons who are not limiting sodium, use garlic salt in place of garlic
: powder, beef or chicken broth powder which is prepared with salt, and
: regular canned tomatoes. However, this really tastes just fine as written
: above!

: --
: A R Pickett aka Woodstock

Funny you sould send this as I also just made a lamb stew last week. I
used 2 lbs of boneless lamb, one huge onion(spanish) 3 cloves of garlic, ,
28 oz an of tomatos, about 5 large carrots(I love he tase of carrots
cooked in stew) cut in chunks, geenpepper, 3 madium peeled turnips,
several stalksof celery, a big glogg of red wine, a can of chicken broth,
FGBP, 3 ling stalkes of rosemary. i would have put in some bay leaves,
but I couldn't find them) and prepared it very like yours. This has made
about 9 1/2 servings(we have an overlarge 1 left that we will share for
lunch).

I love cooking this way because it lasts fo a least 3 meals, meaning only
heating and making a salad to make 2 of those meals:-) I will soon have
to start with big pots of low carb, vegetably soupwith meat or chicken
base now that is is predictably cold enough. I think my first will be the
big pot of turkey carcasse, tomaot, and bean soup I make after
thanksgiving. I like to make that slightly hot either with pepperinchino
or other dried hot pepper. No recipe, as it is a clean up the kitchen
soup, but any left over gravy and stuffing(made lowish carb) go into the
pot along with most of the turkey skin as so many don't eat the skin these
days.

Well, now I am off to prepare cranberry sauce and my shopping list for the
holiday so I can sop tomorrow and avoid te weekend crowds at Fairway.

Wendy