Beef Wrap with Tomatoes and Avocado25 oz. beef stew meat, lean cut
1 cup beef broth
3/4 TBSP black pepper
1 TBSP bay leaves, crumbled
1 TBSP thyme
1 TBSP rosemary
3/4 cup red cooking wine
1 TBSP tomato paste
2 TBSP extra virgin olive oil
1/2 TBSP parsley
3 gloved garlic, minced
1/2 medium onion, chopped
2 pearl onions, chopped
1 package low carb, high ber tortilla
Heat oil in large pot; add beef and cook until browned. Remove beef from pan and save drippings. Add white onions and garlic to beef drippings and sauté until onions become brown. Add tomato paste and cook, stirring constantly, for 1 minute. Add broth and bring to a boil; return beef to pot. Add thyme, pearl onion, crushed tomatoes, rosemary, bay leaf and any low-GI vegetables that you’d like (carrots, peppers, broccoli, etc.). Bring to a simmer and cook 1 hour or until vegetables are tender. Remove bay leaf and add salt and pepper.