Low Carb Beef Stew 🍜🍲

This recipe for beef stew is full of juicy low-carb steak and vegetables simmered in a rich & savory beef gravy.

INGREDIENTS

• 1 tablespoon olive oil

• 1 ½ pounds chuck or stew meat cut into 1-inch pieces

• 1 medium onion diced

• 8 ounces mushrooms sliced ½-inch thick

• 3 cloves garlic minced

• ½ cup dry red wine

• 6 cups low-sodium beef broth

• 3 ribs celery cut into ½-inch pieces

• 2 tablespoons tomato paste

• 1 teaspoon dried rosemary crushed

• ½ teaspoon salt

• ½ teaspoon ground pepper

• 2 turnips peeled and cut into 1-inch cubes

• 2 carrots peeled and cut into 1-inch chunks

• 6 ounces green beans cut into 1-inch pieces

• 2 tablespoons cornstarch or 2 teaspoons xanthan gum optional

INSTRUCTIONS

• Heat oil in a large dutch oven over medium-high heat. Add half of the beef cubes and cook without stirring until browned on one side, about 4 minutes. Stir and brown on the other side, remove from the pan, and set aside. Repeat with remaining beef.

• Add onion, mushrooms, and garlic (adding more oil if needed). Cook until the onion is slightly softened.

• Add the red wine to the pot and use a spatula to scrape up any brown bits. Cook until the wine is almost evaporated.

• Add the browned beef, broth, celery, tomato paste, rosemary, salt & pepper. Bring to a boil, reduce heat and simmer for 60-90 minutes or until beef is tender.

• Add turnip, carrots, and green beans. Simmer until the vegetables and beef are tender, about 20-30 minutes more.

• If desired, combine the cornstarch or xanathan gum with 3 tablespoons of cold water or broth. Stir into the simmering stew to thicken.

NOTES

To thicken stew without using cornstarch or xanthan gum, use a blender to puree 1 or two cups of cooked turnips and carrots with a small amount of broth, then mix it back into the stew.Nutrition information does not include cornstarch or xanthan gum. Cornstarch will add 2g carbs per serving.