It’s been extraordinarily cold over the past few days, and stew seemed to be the only thing on my mind yesterday. And oh… this is the best beef stew! It is easy and quick to make and delicious — less than an hour on the stove, loads of flavor, and it’ll warm you to the soul.
I love stew because you add anything you desire: carrots, mushrooms, potatoes, even kale. My stew is different from most traditional stews in that it is low carb — and this is absolutely essential — limit the high-carb veggies.
A big pot of hearty stew doesn’t necessarily need to be unhealthy — that’s the ‘big secret.’ Some mushrooms, celery, carrots, and tomatoes are basically all it really needs. Of course, some other variations I have tried included kale and cilantro.
My Low-Carb Take
Here’s my delicious, spicy low-carb variation made without potatoes; keeping the carb count in check. I made a large pot of this so I can enjoy it for several days; if it last that long.
*See recipe below for full list of ingredients
Optional Add-In
First things first, marinade the meat… and this marinade! It imparts so much flavor and makes the meat so tender — just mix all of the thyme, chili powder, paprika, and 1 teaspoon of salt together in a bowl and then add the beef. Stir the mixture making sure all of the beef is coated. Leave the beef sit for at least 15 minutes.
We will get back to that later!
Meanwhile, cut up your veggies — I prefer large chunks, but you can cut yours to whatever size you like.
Place a large pot on the stove over medium high heat and add the olive oil. Once the oil is hot slowly add the beef to the pan.
Be careful!
Sear the meat on all sides, and then reduce the heat to medium high, and begin adding the vegetables.
Toss in your carrots and cook for 2 minutes, and then add the mushrooms and onions and cook until they just begin to brown. Add the chopped garlic to the pan and stir. I like to add the chopped garlic after some of the veggies so that it does not burn. Cook for another 2 minutes and then add the celery and sweet peppers. Cook for another 3 minutes.
Add in the bone broth, tomatoes, wine, and worcestershire sauce, salt and pepper. Cover and reduce the heat to low. Allow the stew to cook for another 25 minutes. While the stew is simmering, in small bowl mix the cornstarch with 2 tablespoons of water and stir until dissolved.
Remove the lid from the pot and increase the heat to medium high, and pour in the cornstarch. Stir until the stew thickens. Replace the lid, and reduce the heat back down to simmer for another 8-10 minutes.
Viola!
Serve piping hot in a bowl, garnished with lemon and herbs of your choice.
Here’s My Recipe
Low Carb Hearty Beef Stew
Ingredients
- 1 pound beef round steak cubed
- 1 cup beef bone broth
- 1 cup dry red wine optional
- 1 15 oz can tomato sauce
- 1 10 oz can diced tomatoes with green chilies
- 2 tablespoons olive oil extra virgin
- 1/2 large lemon sliced
- 2 large carrots chopped in 1 inch pieces
- 1/2 sweet pepper your choice of color
- 4 large white mushrooms cut in half
- 1/4 yellow onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tablespoon corn starch
- 2 teaspoons kosher salt
- 1 tablespoon ground thyme
- 1 tablespoon seasoning salt
- 1 teaspoon chili powder
- 1 tablespoon ground black pepper
- 1 teaspoon paprika
- 1 tablespoon ground cumin
Instructions
- In a large bowl mix the thyme, chili powder, paprika, and 1 teaspoon of salt together until well combined. Then add the beef. Stir until all of the beef is well coated with the spices. Leave the mixture set for atleast 15 minutes.
- Place a large pot on the stove over medium high heat, and add the olive oil. Once the oil is hot slowly add the beef to the pan. Sear the meat on all sides, and then reduce the heat to medium.
- Add the carrots to the pan and cook for 2 minutes, and then add the mushrooms and onions and cook until they just begin to brown. Add the chopped garlic to the pan and stir. Add the chopped garlic and cook for another 2 minutes and then add the celery and sweet peppers. Cook for another 3 minutes.
- Pour in the bone broth, tomatoes, wine, and worcestershire sauce, and salt and pepper. Cover and reduce the heat to low. Allow the stew to cook for another 25 minutes. While the stew is simmering, in small bowl mix the cornstarch with 2 tbsp of water and stir until dissolved.
- Remove the lid from the pot and increase the heat to medium high, then pour in the cornstarch mixture. Stir until the stew thickens. Replace the lid, and reduce the heat back down to simmer for another 8-10 minutes.
- Serve hot, garnish with lemon and herbs of your choice
