Description
A comforting low-carb beef stew full of flavor, perfect for colder days.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, sliced (or zucchini for low carb alternative)
- 2 cups celery, sliced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add beef cubes and brown on all sides. Remove the beef and set aside.
- In the same pot, add onion and garlic, sautéing until translucent.
- Stir in tomato paste, thyme, and rosemary.
- Add the beef back to the pot along with beef broth, carrots, celery, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 90 to 120 minutes, or until the beef is tender.
- Remove bay leaves before serving.
Notes
For extra flavor, sear the beef well to create a nice crust before simmering. Adjust vegetables according to taste. For a thicker stew, you can add xanthan gum or blend a portion of the stew.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg