I love cooking Beef Stew in the crock-pot on a cold day like today. It’s just so comforting. And, I don’t know about you, but when I start dinner in the morning in my crock-pot, I feel like I have won the day. Even though it takes a little prep early, it sure is nice to know that during that 5 o’clock crazy hour when both babies are waking up from their naps that I won’t have to be slaving over the stove. When I thought about making a Keto/Low Carb Beef Stew, I wasn’t sure how it would turn out or even what veggies to use since the traditional carrots and potatoes are too high in carbs. I’ve seen others talk about adding radishes, but up until this point, I was not convinced primarily because I believed the lie that mashed cauliflower tasted JUST LIKE mashed potatoes and was sorely disappointed with my first bite. So, I’ll start by saying radishes will NEVER TASTE JUST LIKE POTATOES. However, after they have cooked all day in all the beef stew juice and spices, they are an excellent alternative. Like, surprisingly good substitute. Honestly, I was shocked. I was fully prepared to call my hubby and have him bring home dinner on the way home from work if the radishes were a total bomb. Needless to say, he didn’t get that call, and we all enjoyed Keto/Low Carb Beef Stew for dinner.
- 1 1/4 lb Beef Stew Meat
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 medium onion
- 3 garlic cloves minced
- 8 oz mushrooms sliced
- 1 tablespoon parsley
- 1 teaspoon rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon thyme
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Bragg Liquid Aminos
- 1/2 lb radishes cut into cubes
- 1 celery rib chopped
- 1 can green beans drained
- 1/2 of a 14oz can Italian diced tomatoes
- 4 cups beef broth
- 2 bay leaves
- 1 tsp Xanthan Gum
Brown Beef Stew in a skillet over medium-high heat in olive oil and butter. It is best to brown in two batches so that the skillet remains hot and quickly sears the meat.
Once it has browned on all sides, add to crock-pot.
In the same skillet, add onions, garlic, mushrooms, and all the spices except the bay leaves and saute for 3-4 minutes.
Add the sauteed veggies and the rest of the ingredients to the crock-pot except the Xanthan Gum.
Cook on high 6-7 hours or low for 10 hours.
Thirty minutes before serving, remove the lid, sprinkle Xanthan Gum on top, and stir.
Leave the lid off and allow Beef Stew to simmer and thicken for approx 30 minutes.