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Crock-Pot Beef Stew {Keto/Low Carb}

Servings: 9
Calories: 185kcal
Author: Kasey Trenum

Ingredients

  • 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

Instructions

  • 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.
  • Serve.

Nutrition

Calories: 185kcal | Carbohydrates: 4g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 992mg | Potassium: 423mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 6.8mg | Calcium: 25mg | Iron: 2.3mg