Low Carb Beef Stew Recipe
This hearty stew will satisfy your appetite without all the carbs.
This stew is so tasty that you won’t miss the carbs, I promise.
Total Time: 2 1/2 hr Prep Time 30 min Cooking Time 2 hr
yields 8 Servings: Carbs 25 Calories 325 Glycemic Load 10
Ingredients:
2 pound beef roast trimmed and cut into 1 inch cubes
2 large turnips 20 oz
1 small daikon radish 12 oz
4 medium carrots 10 oz
1 medium potato 8 oz
1 medium orange (aka Beauregard) sweet potato 8 oz
1 medium white (aka Hamon) sweet potato 8 oz
1 medium onion chopped coarsely
2 tbsp coconut or olive oil
2 tbsp minced garlic
2 tbsp corn starch
1 tbsp sea salt
pepper to taste
1 tbsp dry ground thyme
4 cups of beef broth or beef bouillon
Heat a 6 quart dutch oven or deep chicken frying pan on medium high heat and add oil.
Season meat with salt and pepper and brown on all sides. Remove browned meat and deglaze pan with beef broth or water. Replace meat, add onion, and add enough broth to cover meat nearly to the top and bring to a boil.
Reduce heat and simmer covered until the meat is tender approx. 1 & 1/2 to 2 hours.
While meat is cooking, peel and chop vegetables into bite sized pieces. When meat is nearly done, remove from pan and add garlic, thyme and salt to taste. Bring mixture to a boil. place the vegetables in the pan and add enough broth to nearly cover them. place meat on top and cover. Simmer stew for thirty minutes or until tender.
Remove meat and vegetables from pan and set aside. Mix corn starch and water in a cup and add to liquid in pan and bring to a boil while stirring constantly, until it thickens to a gravy consistency. remove the gravy from pan, place meat and vegetables back into pan and pour gravy over the top.
This makes about eight servings. Feel free to experiment a bit by adding or substituting other low carbohydrate vegetables such as rutabagas, squash parsnips, etc.. You could make this stew even lower in carbs by omitting the sweet potatoes, but I chose to use them since they add flavor, have a low glycemic load, are high in fiber, and have lots of vitamins such as A and C.
I have made this stew using both chuck roast and bottom round roast. Beef tips and stew meat would also work well. In fact most less expensive cuts of meet should work well. The cooking time of the meat may vary depending upon which cut you use.
The calories and carbs listed are approximate but should be close. I have eaten this stew without having my blood sugar spike at all, just a slow rise. This stew is quite filling and satisfying. I usually do not get hungry again for several hours.
As always, thanks for reading, I welcome your comments.
Ed
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