Red Wine Beef Stew

Ingredients:
500g Beef Chunks
2 Tablespoon D’Palate Chicken Powder
1 Tablespoon D’Palate Garlic Powder
1 Carrot (Cut Into Chunks)
1 Yellow Onion Sliced Thinly
1 Celery (Sliced Thinly)
2 Tomatoes (Chopped Into Small Pieces)
2 Tablespoon Tomato Paste
1 Cup Red Wine
A Pinch Of Black Pepper

Method:
1. Heat up some oil in a pan. Brown the beef, searing all sides. Remove and set aside.
2. Saute the onion in the same pot until translucent and set aside.
3. Put 1 cup of water into a soup pot and bring to a boil.
4. Add in all ingredients when water is boiling and simmer on low heat for 2 hours, stirring every 30mins. Add more water if stew starts to get dry.
5. Season with salt to taste or you can skip the salt (like me).

The traditional beef stew uses flour to thicken the sauce of the stew but using D’Palate chicken powder will thicken the stew without adding additional carbs, but add on more protein into the sauce which is ideal for Keto diets too. Plus, no guilt eating without the carbs. I used to make this with minced meat, finely chopped the vegetables and omit the red wine when my children were still toddlers.