1-1.5 lbs beef for stew
1 large onion, chopped
8 cloves garlic
2 carrots, grated
2 c cabbage, finely chopped
1 stalk celery, finely chopped
Olive oil for sauteing
1.5 c water
Splash of red wine vinegar
1 lb frozen veggies
Sautee chopped onion, celery, and garlic until soft. Then add beef.
When beef is mostly browned add the water, vinegar, cabbage, carrot, and seasonings.
Bring to a boil and then lower to simmering for 3-ish hours. Make sure the cabbage is mostly dissolved or gooey.
Cook in veggies and, voila! low-carb stew that passed the picky eater test and the toddler test.
Feeds 2-4 depending on appetite, size of persons, and availability of side dishes.
I know it's really simple but it filled the allergy needs, fits a hypoglycemic diet, and was okayed all around. So therefore it is worth saving.