Low Carb Slowcooker Beef Stew. Slow Cooker Beef Stew (Low Carb) Notes. This simple, make-ahead slow cooker keto beef stew is comfort at it's easiest. How do I make low carb beef stew in the slow cooker?
Beef Stew is a great way to use up leftover meat and veggies.
I have made this dish so many times and each batch is different from the last.
Other vegetables I have added are cauliflower, green beans, sweet potato, rutabaga, and radishes.
You can cook Low Carb Slowcooker Beef Stew using 16 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Low Carb Slowcooker Beef Stew
- You need 3.5 Lb of Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.).
- It's 2 Cups of Low Sodium Beef Broth.
- Prepare 1 Tbsp of Worcestershire Sauce.
- You need 1 Tbsp of Tomato Paste.
- It's 2 Tsp of Kosher Salt.
- It's 1 Tsp of Freshly Ground Black Pepper.
- Prepare 1/2 Tsp of Dried Oregano.
- Prepare 1/4 Tsp of Dried Rosemary.
- Prepare 1/2 Tsp of Dried Parsley.
- It's 1/4 Tsp of Marjoram.
- It's 2 Tsp of Fresh Thyme Leaves.
- It's 5-6 of Carrots Sliced into 1 Inch Pieces.
- You need 4 Cloves of Garlic Minced.
- It's 3 of Celery Stalks Cut into 1/2 Inch Pieces.
- Prepare 1 of Large Yellow Onion Chopped.
- Prepare 8 Oz of Package of White Button Mushrooms.
How to make Low Carb Crockpot Beef Stew. The classic stew is easy to make, collagen-rich, and super meaty. Begin by turning the slow cooker on low and placing the marrow bones in the center of the insert. Lay the piece of meat in front of you, slice left to right into smaller sections, then rotate, and slice into strips.
Low Carb Slowcooker Beef Stew instructions
- I started with getting my meat and veggies in the crockpot. I used a 3.5 pound chuck roast which I trimmed and cubed into about 1.5 inch pieces. I chopped 1 large onion, 5 carrots, 3 celery stalks, and 3 cloves of garlic. Turn your crockpot on the low 8 hour setting. Add the veggies first and then put the cubed meat on top. Cover and let it start to warm while you get your broth and seasoning ready..
- In a bowl Combine 2 cups of low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/2 teaspoon dried parsley, 1/4 teaspoon marjoram, and the leaves from a few sprigs of fresh thyme (about 2 teaspoons.) Mix well and then pour over your meat and veggies..
- Cover and let cook for 7 hours (stirring every 2 hours.).
- After 7 hours spoon out some of the broth and veggies (about 1.5 to 2 cups.) Either use a blender or an immersion blender to blend until smooth, but be very careful because it is very hot..
- Add one 8 ounce pack of mushrooms (quartered,) and add the broth and veggies you just blended. Give it a taste and add salt and pepper to taste..
- Stir and let cook for the last hour uncovered. By blending the veggies and broth you make a thicker gravy without having to use flour or cornstarch. I served it over a cauliflower mash. If you're wanting to indulge rice or potatoes are good serving suggestions as well..
I've included instructions in the recipe card to make this beef stew in the slow cooker. You will need to reduce the amount typically doesn't allow liquids to reduce in the same way and thicken. The best stew meat for low carb beef stew. The cut of your meat is what matters most. The best and also least expensive choice is chuck.
