Makes 6 Servings Amount Per Serving (1.5 cups):

Calories 220 (20% from fat) Total Fat 5g 8% Saturated Fat 2g 9% Cholesterol 79mg 26% Sodium 310mg 13% Net Carb 5.5g Total Carb 6.5g 2% Dietary Fiber 1g 3% Sugars 2g Protein 27g

PHOTOS

NOTES & TIPS (1) Red Wine. Any dry red wine will work for this recipe, and in this case “dry” means not sweet. I typically use Pinot Noir or Cabernet Sauvignon; other dry reds include Merlot and Zinfandel. To make this dish Paleo and Whole 30 compliant, replace the wine with beef stock. Any dry red wine will work for this recipe, and in this case “dry” means not sweet. I typically use Pinot Noir or Cabernet Sauvignon; other dry reds include Merlot and Zinfandel. To make this dish Paleo and Whole 30 compliant, replace the wine with beef stock.

(2) Xanthan Gum / Corn Starch. I use xanthan gum as a thickener because it’s low carb. To substitute with corn starch, mix 2 tablespoons of corn starch with 1/2 cup cold beef stock in a small bowl until the corn starch is dissolved. Then pour it into the pot and stir together with the stew to thicken. Using corn starch will add 2.5 grams of net carbs per serving. If you don’t like thickened stews, and prefer more of a soup, then skip this ingredient.

(3) Pressure Cooker Equipment. I use a 6-quart I use a 6-quart Instant Pot . I don’t recommend using smaller electric pressure cookers because the ingredients may not all fit within the maximum capacity.