Simple Way to Cook Delicious Low Carb Slowcooker Beef Stew

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to make a distinctive dish, Low Carb Slowcooker Beef Stew. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Low Carb Slowcooker Beef Stew Recipe.

You can have Low Carb Slowcooker Beef Stew using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Low Carb Slowcooker Beef Stew

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

Low Carb Slowcooker Beef Stew step by step

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..