Low Carb Pork Stew

2 tb butter
1/2 tea thyme
1/2 tea rosemary
2 tea salt
2 tea pepper
1 tea garlic, minced
3 c chicken broth
3 large carrots, sliced 1/2″ (I use 8 baby carrots)
3 medium turnips, cut into 1″ cubes
1/2 c onion, chopped
1/2 frozen peas
2# pork, cooked, cut into 1″ cubes
1 tea Thick It Up
1/2 c heavy cream



  1. in dutch oven or large pot, mix butter and seasonings until butter is melted. Add broth, carrots and turnips. Boil for 30-45 minutes until veggies are nearly tender.
  2. Add onions, peas and lamb and remove bay leaves. Add Thick it Up. When thickened add cream.


Servings:  6          Net Carbs:  6.3


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