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1 T. Coconut oil
2 pounds beef (stew meat, london broil (this is what I used), chuck, etc.) cut into 1 inch dice
1/2 c. onion, chopped
2 cloves Garlic
1 (14 oz.) Can unsweetened coconut milk [I used a 1 carb per serving one]
1 T. Splenda or s/f coconut syrup
2 T. Lemon juice
1 c. buttercup squash- cubed in 1/2 inch dice
1 c. turnip- cubed
1 carrot, sliced or cubed
salt and pepper to taste
How To Prepare:
Heat oven to 350*F. Heat oil in oven proof Dutch oven over med-high heat. Cook beef in oil, stirring occasionally, until browned. Stir in onion and cook until crisp-tender. Stir in garlic, curry powder, coconut milk, s/f syrup and lemon juice. Cover and transfer to oven; bake about 1 hour until beef is tender. Stir in remaining ingredients. Cover and bake about 30 minutes or until vegetables are tender.
**Note; I had to add about Â½ to 3/4 c. water when adding veggies.
Number of Servings:
Carbs per serving - include all nutritional information if known:
1/4 recipe = 10 ecc, 615 calories based on USDA figures