Description
A hearty and flavorful low carb beef stew slow-cooked to tender perfection in a crock pot, packed with beef, vegetables, and rich seasoning without any added carbs.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups beef broth, low sodium
1 cup celery, sliced
1 cup mushrooms, sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon xanthan gum
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the crock pot.
In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add tomato paste to the skillet and cook for 1 minute, stirring constantly.
Transfer the onion, garlic, and tomato paste mixture to the crock pot.
Add beef broth, celery, mushrooms, green beans, zucchini, dried thyme, dried rosemary, bay leaf, salt, black pepper, and Worcestershire sauce into the crock pot.
Stir all ingredients gently to combine.
Cover and cook on low for 8 hours, or until beef is tender and vegetables are cooked through.
About 15 minutes before serving, sprinkle xanthan gum over the stew and stir well to thicken the broth.
Remove bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours