3 Tablespoon virgin olive oil or canola oil, divided
3 Tablespoon ancho chile pepper powder or Mexican-style chile powder
14 1/2 Ounce canned diced tomatoes with green chiles
4 Each large roasted garlic cloves, minced
1 Each medium onion, chopped
3/4 Cup dry red wine or chicken broth
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.
Heat oven to 325°F.
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.
Transfer to a bowl and repeat two more times with beef and oil.
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; bring to a simmer. Return beef and accumulated juices to Dutch oven.
Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.
In order to calculate Net Carbs of any whole food item, it's a simple calculation based off 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.