Net Carbs
Prep Time: 10 Minutes
Style: American
Cook Time: 165 Minutes
Phase: Phase 1









How are Net Carbs Calculated?


  • 1 medium (2-1/2" dia) Onions
  • 80 oz boneless (yield after cooking) Steak
  • 3 tbsp Chili Powder
  • 0.5 tsp Black Pepper
  • 2 tsp Salt
  • 14.5 oz Red Tomatoes (with Green Chilies, Canned)
  • 2 tsp Garlic
  • 6 fl oz Red Table Wine
  • 3 tbsp Extra Virgin Olive Oil


Cooking evaporates alcohol, which is why this recipe is suitable for Induction despite the red wine. But feel free to use chicken broth instead. Jarred roasted garlic cloves can be found in the produce section of most supermarkets. 
  1. Heat oven to 325°F.
  2. Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. 
  3. Transfer to a bowl and repeat two more times with beef and oil. 
  4. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic (minced); bring to a simmer. Return beef and accumulated juices to Dutch oven. 
  5. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.  One serving is about 3/4-1 cup.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.