Some people put 1-2 tomatoes into a stew even here, the same with capsicum but it’s not a mandatory ingredient, only onion and a lot of paprika are.
The only exception is egg stew, I learned that to make with a lot of tomato puree (and onions, obviously). Well I quickly stopped eating that carby dish even when I just wanted to close to carnivore Almost everything in it is carby, not like I personally care about animal sugars nowadays, they never felt bad to me. If I ever wanted to stay below 20g carbs, I would need to eat the original egg stew very carefully! I still kind of did and quickly swapped the tomato puree with sour cream and it worked. I did the same with deviled eggs, by the way. As we made one kind and it contained tomato puree. The sour cream made it way fattier as it had only the egg fat before but it’s still fine.
If we manage to get enough eggs again, we should make egg stew. I will have off days anyway as it’s fruit season. My attitude is not eating non-carni food when I am perfectly fine with my carni one and my SO is fine without stew too. It’s still lovely now and then.
I wonder if I can combine eggs and meat in a stew with success… I like variety even in a single dish sometimes.
Onion and tomatoes are great, I kept them for long even after trying out carnivore and liking it. I don’t need to be pure carni, being close is fine and these 2 are very good both with meats and eggs. And a little goes a long way especially in the case of onions. I still barely ever use them, I evolved and lost the need almost completely. It merely makes my cooking easier, I cook for a high-carber who still adores vegs. And no way I cook veggie dishes, vegs don’t even have a space in the freezer/fridge. Only the ones we eat raw, they are essential.
If I cooked a stew without the mandatory elements, it wouldn’t fly. More for me but I like when my SO eats well too. (And if it has no onion and paprika, I just fry or roast it, better.)