Makes 2 Servings
Macros: 311 cal, fat 12g, carbs 16g, fibre 3g, protein 35g
2 tsps Extra Virgin Olive Oil
302 g Stewing Beef (sliced into bite-size pieces)
1 1/3 Tbsps Red Wine Vinegar
2/3 cup Baby Carrots
1/3 Sweet Onion (diced)
3/4 cup Mushrooms (sliced)
1/3 cup Beef Broth
1/8 tsp Dried Thyme
1/3 tsp Sea Salt
1/8 tsp Black Pepper
1 1/3 Tbsps Brown Rice Flour
Add all ingredients except the brown rice flour to the slow cooker and mix well. Cover and cook on low for 4 to 6 hours, or until beef is tender.
Remove lid and stir in brown rice flour. Continue to stir until liquid thickens. Ladle into bowls and enjoy!
Leftovers: Store in the fridge up to 3 days or freeze.
More Carbs: Serve it with roasted potatoes, rice or quinoa.
Add Greens: Stir in chopped kale or baby spinach just before serving.