'Beefed-Up' Version of GumboThis looks like a lot of ingredients, but the dish comes together quickly, once the beef is browned & in the crockpot.
Ingredients:1-lb, or slightly more, Beef Round Steak, cut into bite-sized chunks
2/3-cup almond flour
1 Tablespoon, or to suit your tastes, of a dry spicy flavoring you like, such as Weber Kickin' Chicken
1 medium onion, cut in half - and each half chopped to suit yourself
2 15-oz cans of Black Beans, rinsed and drained
1 15-oz can diced tomatoes, undrained (*No Salt Added* if possible)
1 10-oz can Ro*Tel Diced Tomatoes and Green Chiles - I used the Original No Salt because it's a medium heat (vs using Mild or Hot)
1/2 16-oz package frozen red and green bell peppers
2 cups frozen cut okra
1/2 cup sliced baby carrots (optional)
1 cup low-sodium vegetable broth
1/4 cup red cooking wine
1 Tablespoon Worcestershire sauce
1/2 teaspoon Cumin
1/4 teaspoon Sage
... any other favorite spices: basil, thyme, garlic - approx 1/2 tsp of whatever you select
Hot cooked brown rice (optional)
Snipped fresh chives or basil (optional)
Directions:
1. Pour 2/3's cup of almond flour into a wide bowl. Mix in the dry Kickin' Chicken spice. Dredge the bite sized pieces of beef in the spiced flour.
2. Heat the oil in a medium skillet. Add half of the chopped onions and saute along with the beef chunks that you dredged in the spiced flour.
3. When the onion is translucent and the beef is browned - only takes a couple minutes - add it to the crockpot.
4. Add the beans, both types of tomatoes, remaining half of the chopped onion, frozen peppers, frozen okra, chopped baby carrots to the crockpot with the beef and sauteed onion.
5. Add the broth, cooking wine with Worcestershire sauce, and stir to combine well.
6. Add any other favorite spices to suit yourself.
7. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, serve over hot cooked brown rice and/or sprinkle with snipped herb.
