Lamb Stew Provencal Recipe - Low Carb & Healthy

Low carb recipe for Lamb Stew Provencal which belongs to the Pork and Lamb recipe category.

Ingredients Needed

  1. 3 pounds (1.4 kg) lamb stew meat?shoulder is good, cubed (Have the meat
  2. guys cut it off the bone.)
  3. Salt and pepper
  4. 3 tablespoons (45 ml) olive oil
  5. 1 whole fennel bulb, sliced lengthwise
  6. 1 medium onion, sliced lengthwise
  7. 4 cloves garlic, crushed
  8. 1 bay leaf
  9. 1 teaspoon dried rosemary, whole needles
  10. 1 can (15 ounces, or 425 g) black soybeans, drained
  11. 1 cup (240 ml) beef broth
  12. 1 teaspoon chicken bouillon concentrate
  13. teaspoon dried basil
  14. teaspoon dried marjoram
  15. teaspoon dried savory
  16. teaspoon dried thyme
  17. Guar or xanthan

Cooking Instructions

Season the lamb with salt and pepper.

In a big, heavy skillet, heat the oil and brown the lamb on all sides over medium-high heat.

Place the fennel, onion, and garlic in the bottom of a slow cooker.

Add the bay leaf and rosemary.

Dump the soybeans on top of that.

When the lamb is browned, put it on top of the vegetables.

In a bowl, stir together the broth, bouillon, basil, marjoram, savory, and thyme.

Pour the mixture over the lamb.

Cover the slow cooker, set it to low, and let it cook for 8 to 9 hours.

When it's done, thicken the liquid to the texture of heavy cream with guar or xanthan.

Remove the bay leaf before serving.

Serving Yield

8 servings

Nutrition Information

Each with 41 g protein, 8 g carbohydrate, 4 g dietary fiber, 4 g usable carbs.