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Kate's Low Carb Beef Stew

by karrotcurl  |  Sep 22, 2012

Kate's Low Carb Beef Stew
  1. PREP
  2. 1 h
  • COOK
  • 6 h
  • TOTAL
  • 7 h

OMG, this is the best beef stew I've ever had! Hearty AND low carb! Use radishes instead of potatoes!

INGREDIENTS

SERVES 7

  • 2 lb Beef Chuck Roast
  • 1 Whole Yellow Bell Pepper
  • 1 medium Red Bell Pepper, Raw
  • 1 cup baby carrots
  • 16 oz Radish
  • 1/2 medium Onion, Raw
  • 4 oz Fresh Mushrooms
  • 1/8 cup Reduced Sugar Ketchup
  • 3 tbsp Worcestershire Sauce
  • 1 tbsp Barrel Aged Balsamic Vinegar
  • 2 cups Organic Chicken Stock
  • 1 tsp Coconut Oil
  • 2 tsp Olive Oil

DIRECTIONS

1 Oven method:
2 Cut the beef chuck roast into large cubes. In a dutch oven over high heat, preheat coconut oil and olive oil until hot. Sear the beef cubes on all sides but do not cook through. Take out the beef and reserve for later. Clean and snip the radishes and cut in halves. Cut the onion and peppers into bite-sized cubes and place into the dutch oven along with the mushrooms, baby carrots, radishes, and 1 cup of the stock. Sweat over low heat for about 20 minutes. Add the beef back to the pot. Add the rest of the ingredients and place into a 250 degree oven for 4-5 hours.
3 Optional slow cooker method:
4 Clean and snip the radishes and cut in halves. Cut the onion and peppers into bite-sized cubes and place into the slow cooker along with the mushrooms, baby carrots, radishes, and 1 cup of the stock. Set to low or warm for 1 hour. Cut the beef chuck roast into large cubes and sear in coconut oil and olive oil until crusted on all sides but not cooked through. Once the vegetables have cooked for the first hour, add the beef and rest of the ingredients, stirring well to incorporate. Cook over low or warm for 8-10 hours (the lowest temp setting the better). Stir occasionally.