Low Carb Slowcooker Beef Stew.
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, low carb slowcooker beef stew. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Low Carb Slowcooker Beef Stew is one of the most well liked of recent trending foods on earth. It's easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Low Carb Slowcooker Beef Stew is something which I've loved my entire life.
To get started with this particular recipe, we have to 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.
Ingredients requirements of Low Carb Slowcooker Beef Stew:
- You need 3.5 Lb Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.).
- Give 2 Cups for Low Sodium Beef Broth.
- Provide 1 Tbsp Worcestershire Sauce.
- Prepare 1 Tbsp of Tomato Paste.
- Prepare 2 Tsp Kosher Salt.
- You need 1 Tsp of Freshly Ground Black Pepper.
- You need 1/2 Tsp - Dried Oregano.
- Need 1/4 Tsp Dried Rosemary.
- Give 1/2 Tsp - Dried Parsley.
- Give 1/4 Tsp - Marjoram.
- Require 2 Tsp - Fresh Thyme Leaves.
- Require 5-6 Carrots Sliced into 1 Inch Pieces.
- You need 4 Cloves for Garlic Minced.
- Give 3 for Celery Stalks Cut into 1/2 Inch Pieces.
- Need 1 for Large Yellow Onion Chopped.
- Need 8 Oz - Package of White Button Mushrooms.
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..
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