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 or 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.
Yesterday? It was this crazy-good stew. Make it sometime soon!
1lb Cubed Beef
1 – 15oz Can of Tomato Sauce
1 – 10oz Can of Diced Tomatoes with Green Chilies
2 – Stalks of Celery
3 – Cloves of Garlic
2 – Large Carrots
1/2 – Lemon Sliced
1/2 – Sweet Pepper (your choice of color)
4 – Large White Mushrooms
1/4 – Medium Yellow Onion
1 Tbsp Corn Starch
2 Tsp Kosher Salt
1 Tbsp Seasoning Salt
1 Tbsp Pepper
2 Tbsp Olive Oil
1 Tbsp Ground Thyme
1 Tsp Chili Powder
1 Tsp Paprika
1 Tbsp Ground Cumin
1 Cup of Dry Red Wine
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 1tsp of salt together in a bowl and add the beef.
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.
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 20 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, and pour in the cornstarch. Stir until the stew thickens. Replace the lid, and reduce the heat back down to simmer for another 10 minutes.
Serve piping hot in a bowl, garnished with lemon and herbs of your choice.
Some of the best low-carb beef stew you have ever tasted. I guarantee it!