Low Carb Beef Stew

This dinner is one of our staples, but a recent change to low carb/no sugar requires a few changes.

Ingredients:

600g stewing beef
1 Tin of tomatoes
Half a celeriac
4 carrots
2 onions
1 beef stock cube - made up as per instructions
3 sticks celery
Handful of sage leaves chopped finely
Small handful of marjoram chopped finely (leave the stalks out)
Small glass of red wine

Method:

Peel and roughly chop all of the vegetables.
Add a couple of tablespoons of olive oil (not extra virgin) to a large casserole on high heat. Fry the onions and beef for a few minutes until the beef is well coloured. Add all the other ingredients and bring to the boil. Reduce the heat to very low and leave it to cook for 2 to 3 hours. Exact time will depend on the cut of beef used.

Differences from 'Normal':

• No potatoes used 
• No tomato puree used - this usually has added sugar
• We just serve this on its own. It has enough veg without side dishes
• It contains more beef than we would normally use for this size of casserole
• Check all ingredients used for sugar
• The red wine might be a bit of a rule breaker, but we add it early so most of the alcohol is gone and besides, it really lifts this dish