beef stew with carrots and radish

this is a low carb stew using low Glycemic Load root vegetables The lowest Glycemic Load root vegetables are radish and turnip (GL 1 per 100g) followed by carrot (GL 2 per 100g)

I just happened to have a Dakkion radish laying around. (also known as Chinese radish)

Ingredients:

• 1 lb stew beef cut into 1.5 inch cubes
• 3 med carrots sliced into 1/3 inc rings
• 1 dakkion radish, cubed
• 1/2 cup chicken broth (or other flavorful liquid)
• 2 med onions chopped
• 5 cloves garlic coarsely chopped
• 1/2 tsp dry thyme
• 1/2 tsp dry sage
• 1/4 tsp fresh ground pepper
• cooking fat

Directions:

In an iron skillet render fat (I used beef fat, but you can use canola oil or any cooking fat). Brown beef, transfer to heavy pot such as a dutch oven. Brown onion, then add garlic and cook for 2-3 min longer. Transfer to pot. Deglaze with broth, or red wine. Pour liquid into pot. Add herbs to pot. Bring to a boil, cover with lid and simmer for 2 hrs on lowest heat possible. I had to transfer to a small burner to keep it at a gentle simmer. This is technically a braise cheaper cuts of meat with lots of connective tissue such as shoulder cuts (chuck) work best in braises. Add carrots and radish. Cook for another 45 min - 1 hr until veggies soften. The radish looks and has the texture of potatoes without the carbs. Turnips may be used as well, but they have a stronger flavor. Next time I will try it with regular radishes.