Recipe of Any-night-of-the-week Low Carb Slowcooker Beef Stew
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Steps to Prepare Super Quick Homemade Low Carb Slowcooker Beef Stew. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Low Carb Slowcooker Beef Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Low Carb Slowcooker Beef Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can have Low Carb Slowcooker Beef Stew using 16 ingredients and 6 steps. Here is how you can achieve it.
This beef stew turned out so good. Usually I serve it with rice or potatoes but I opted for a low carb choice.... Mashed cauliflower.
This was a first for me and it was pretty good. Although I admit potatoes do taste better but I will do this again. It was comforting, flavorful, and very filling.
Also instead of thickening the gravy with flour or cornstarch I scooped out some of the broth and veggies and blended them with my immersion blender. Then I added back in to the stew.
Ingredients and spices that need to be Get to make Low Carb Slowcooker Beef Stew:
- 3.5 Lb Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.)
- 2 Cups Low Sodium Beef Broth
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Tomato Paste
- 2 Tsp Kosher Salt
- 1 Tsp Freshly Ground Black Pepper
- 1/2 Tsp Dried Oregano
- 1/4 Tsp Dried Rosemary
- 1/2 Tsp Dried Parsley
- 1/4 Tsp Marjoram
- 2 Tsp Fresh Thyme Leaves
- 5-6 Carrots Sliced into 1 Inch Pieces
- 4 Cloves Garlic Minced
- 3 Celery Stalks Cut into 1/2 Inch Pieces
- 1 Large Yellow Onion Chopped
- 8 Oz Package of White Button Mushrooms
Instructions to make Low Carb Slowcooker Beef Stew
- 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.
While this is by no means the end all be guide to cooking fast and simple lunches it's great food for thought. The hope is that this will get your own creative juices flowing so that you can prepare wonderful lunches for the own family without having to do too terribly much heavy cooking at the approach.
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