Low Carb Slowcooker Beef Stew
Low Carb Slowcooker Beef Stew

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, low carb slowcooker beef stew. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Low Carb Slowcooker Beef Stew is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Low Carb Slowcooker Beef Stew is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have low carb slowcooker beef stew using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Low Carb Slowcooker Beef Stew:
  1. Prepare Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.)
  2. Take Low Sodium Beef Broth
  3. Make ready Worcestershire Sauce
  4. Take Tomato Paste
  5. Get Kosher Salt
  6. Take Freshly Ground Black Pepper
  7. Prepare Dried Oregano
  8. Prepare Dried Rosemary
  9. Take Dried Parsley
  10. Take Marjoram
  11. Prepare Fresh Thyme Leaves
  12. Take Carrots Sliced into 1 Inch Pieces
  13. Get Garlic Minced
  14. Get Celery Stalks Cut into 1/2 Inch Pieces
  15. Take Large Yellow Onion Chopped
  16. Prepare Package of White Button Mushrooms
Steps to make Low Carb Slowcooker Beef Stew:
  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.

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