More Great Recipes: Low Carb

low carb dutch oven herbed stew

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Member since 2007

Serves | Prep Time | Cook Time


9 slices thick sliced bacon (diced)

1.5 lb chicken pieces (cut up small, in pieces or bites)

2 small shallots, (minced)

5 cups of chicken stock

1/2 cup green pepper, (diced)

1.5 cups diced, canned tomatoes

3/4 cup celery (diced)

1 tsp thyme

1.5 cups green beans (fresh)

1 cup thinly sliced okra

1/2 tsp each kosher salt & pepper

2 cloves garlic, (minced)

1 tsp basil

1.5 cups smoked ham or smoked sausage(cubed)

1/2 tsp cayenne pepper

In a cast iron Dutch Oven, or similar vessel, cook bacon on MED until done, brown the chicken done and remove. drain fat all but 2 tbs. Stir in onion, pepper, okra, celery, and garlic. Saute until onion is translucent. Add ham, chicken, continue cooking 3 minutes. Add the chicken stock and bring to a boil. Add the greenbeans, tomato, thyme, salt & pepper, basil and cayenne pepper. Bring back up to a boil, and stir to make sure the mix doesn’t boil over. Boil for 5 mins. and turn down to LOW simmer for 20 mins. with the lid tightly on.

Garnish with crumbled bacon and sharp cheddar cheese

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