Mexican Stew

This is a great recipe from Dana Carpenter’s 300 Low-Carb Slow Cooker Recipes cookbook. It yields six generous servings, each serving with 7 net carbs. I have made it several times and froze whatever I didn’t use.

INGREDIENTS:

  • 2 pounds beef stew meat, cut into 1-inch cubes.
  • 1 can (14-1/2 ounce) tomatoes with green chilies
  • 1/2 cup sliced onion
  • 1 teaspoon chili powder
  • 1 envelope (1-1/4 ounce) taco seasoning mix
  • 1 can black soybeans
  • 1/2 cup sour cream (optional)

DIRECTIONS:

  1. Put the beef, tomatoes, onion and chili powder in your slow cooker.  Cover the slow cooker, set it to low and let it cook for 8 to 9 hours.
  2. Stir in the taco seasoning and soybeans.  Re-cover the slow cooker, turn it to high and let it cook for another 20 minutes.  Place a dollop of sour cream on each serving.
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