Low Carb Slowcooker Beef Stew
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.
Low Carb Slowcooker Beef Stew
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.
Open in Cookpad AppSteps
- 1
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.
- 2
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.
- 3
Cover and let cook for 7 hours (stirring every 2 hours.)
- 4
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.
- 5
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.
- 6
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.
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
Plastic Chutney (Bengali Raw Papaya Chutney)
-
-
-
-
-
-
Healthy Oats Beetroot Mini Chilla
-
-
-
-
-
-
-
-
-
Osigwechidinma@yahoo.com -
suman batra -
-
Kusum Vikas Yadav -
-
-
-
-
Comments (2)