Crush the garlic and combine with tompato paste and anchovies. Chop anchovies finely and add to the paste and garlic mixture. Set aside.
Heat 2 of the three teaspoons of olive oil-over medium heat-in the bottom of a stew pot. Add half of the meat and brown for about 8 minutes. Remove from the pot, and add second half of the meat. Brown it for 8 minutes. Return the first half to the pot. Mix the tomatoe paste mixutre and stir until the meat is completely coated. Add the wine and cook for 5 minutes, stirring occasionally. Add t he chicken stock, salt pork, herbs, bay leaf, and simmer for at least 3 hours. Add salt and pepper to taste. To thicken, remove from heat and let cool down for about an hour. Combine the xanthan gum and remaining 1 tbsp of oil, and stir into the stew until thick. If it doesn't thick sufficiently, add more xanthan gum/olive oil 1 tsp at a time until thick. Return the stew to low heat and simmer as long as necessary to come back to eating temperature. Enjoy!
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|Serving Size: 1 Serving (3385g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3029 (56%)|
|Amt Per Serving||% DV|
|Total Fat 336.6g||449 %|
|Saturated Fat 133.1g||665 %|
|Monounsaturated Fat 147.1g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 1197.5mg||368 %|
|Sodium 2363mg||81 %|
|Potassium 7075mg||186 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 31.8g|
|Protein 357.4g||511 %|
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Calories per serving: 5379
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