2-3 lbs stew meat, roast, or whatever beef you choose
2 cups water
2 cloves garlic
2 tsp chili powder
1 tsp white wine vinegar
2 tsp oregano
1 tsp cumin
salt & pepper

Brown the beef in oil on all sides. Add all other ingredients, bring to boil, cover and simmer 1 1/2 -2 hours or longer till very tender.

Uncover and boil until liquid almost evaporated. (I couldn't waste the lovely stock, so took meat out and just reduced broth a bit, then wisked in some heavy cream and a tiny bit of guar gum to thicken.)

With 2 forks, shred the meat.

Serves 4 @ 2.2 carbs, 1 fiber (1.2 NET carbs), 483 Calories, 36 fat, 36 protein.

The beef is great in a LC tortilla with salsa and sour cream, over top of "faux" potatoes, as a stew base (add veggies) or as the protein in a Mexican-type salad with greens, cheddar, onion, a bit of salsa and sour cream… avocado too!