3 pounds stew beef (cubed beef chunks)
1 tablespoon olive oil
2 medium yellow onions, peeled and thinly sliced
3 sprigs fresh rosemary
1 cup low carb red wine
2 tablespoons garlic powder
1 tablespoon pink himaralayn salt
1 tablespoon black pepper
2 teaspoons cajun seasoning
2 cups beef stock or bone broth
4 egg yolks
In a dutch oven over medium heat, warm the olive oil. Add in your beef, onions, all seasonings, and fresh rosemary. Cook down for 15 minutes, stirring occasionally. Add in your wine and reduce heat to medium low, allow to simmer for 30 minutes.
In a separate small pot,bring the two cups of beef broth to a rapid boil over high heat for two full minutes. Remove from the heat. Stir in 2 tablespoons of the beef broth to the egg yolks and mix well. Add another two tablespoons, and repeat for a third time. Make sure to allow them to mix completely, and that the broth is cooling down a bit otherwise you will end up with scrambled egg yolks . Whisk the mixture into the beef broth throughly. It should look like a light brown gravy. Pour into the dutch oven with the beef and mix well. Allow to cook for an additional hour over medium low heat covered, stirring occasionally.
Enjoy with some caulimash and steamed veggies!