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Please Fave the original Here

A good bit more from !

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Recipe: https://www.diabetesfoodhub.org/rec.....pkin-stew.html

Thoughts: First of all GRRR at the recipe for saying 'add remaining ingredients' and then in the NEXT step being like "oh and then add the beans way later :)" THAT'S NOT ALL THE REMAING INGREDIENTS THEN, NOW, IS IT?! I caught that they did that thankfully and added the beans at the right time, but man that could have been an ADHD disaster. Also gotta say 1 cup of soup broth... wasn't enough for all the food I was making, so I added a cup of red wine from seeing a different stew recipe doing that, plus some Worcestershire sauce and balsamic vinegar to add a little more flavor. I know you're not supposed to add much salt to a meal meant for diabetes but if there's one thing I can't stand, it's bland food. Thankfully I didn't need to add salt to this as the other added ingredients made up for it. For my first stew, it's pretty good! Not as good as I was hoping, though, but I'm not sure what it's missing.

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Recipe is as follows, at any rate:

pork shoulder (trimmed of all visible fat, cut into 1-inch cubes) 16 oz
black pepper 1/2 tsp
seasoning (salt-free, such as Mrs. Dash) 1 tsp
olive oil 1 tbsp
tomato paste 2 tbsp
beef broth (low-sodium) 1 cup
ground cinnamon 1/4 tsp
onion (s) (peeled, large dice) 1
celery stalks (large dice) 4
carrot (s) (peeled, large dice) 3
small sugar/pie pumpkin (peeled, seeded, large dice) 1
garlic (minced) 4 cloves
fresh thyme 4 sprig
bay leaves 1
black beans ((14.5-ounce) drained and rinsed) 1 can

To make:

Season the cubed pork with the pepper and salt-free seasoning.

Add the oil to a large sauté pan over high heat and brown the pork, cooking for about 8 minutes. If using a small pan, brown the pork in batches to ensure even browning.

Remove the meat from the pan and set aside. Add the tomato paste, beef broth, and cinnamon to the pan and whisk to incorporate the brown bits on the bottom of the pan. Remove the pan from the heat.

Add the browned meat, liquid, and remaining ingredients to the slow cooker and stir to combine.

Cook on high for 3 hours, 40 minutes (or low for 7 hours, 40 minutes). Stir in the beans and cook for 20 minutes more. Remove the bay leaf before serving.

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From Chris: What might be missing (and this is just my guess/opinion, mind you) is that the meat was not seared first before it was put into the crock pot. (Granted, its an optional step but I find that its important to do with a lot of meats, to "lock in" their juices and also to give a bit more depth with the browned bits - the "fond"- which also lends flavor.)