Michel Boucher wrote:
[snip]
> You brown meat prior to putting it in the crockpot. When I prepare a
> bourguignon, I dredghe the pieces of bison stewing meat in besan flour and
> sauté them in a frying pan then I put them on top of the vegetables. By
> the time they are cooked to tenderness, they look just fine.
[snip]
>

Do you use besan flour to make it relatively low-carb?

--
Jean B.