Winter Night Lamb Stew

YIELD: 4 servings

INGREDIENTS:

• 3 tablespoons olive oil
• 1 1/2 pounds lean lamb stew meat, cut into chunks
• 1 cup chopped onion
• 1 1/2 cup diced turnip
• 1 1/2 cup diced rutabaga
• 3/4 cup beef broth
• 1/2 teaspoon guar or xanthan
• 1/2 teaspoon salt or Vege-Sal
• 1/4 teaspoon pepper
• 1 bay leaf
• 3 cloves garlic, crushed

INSTRUCTIONS:

1. Put the oil in a heavy skillet over medium-high heat, and brown the lamb in the oil. Add the onion, turnip, and rutabaga.
2. Put the beef broth and guar in a blender, and blend for a few moments. Pour the mixture into the skillet. (If you choose not to use a thickener, just add the broth directly to the skillet.) Add the salt, pepper, bay leaf, and garlic, and stir.
3. Cover the skillet, turn the burner to low, and let simmer for 1 hour.

PER SERVING:

• 12 grams of carbohydrates and 3 grams of fiber, for a total of 9 grams of usable carbs and 38 grams of protein.