Low-Carb Rich Beef Stew Recipe Is Fall Comfort Food (Slow Cooker or Stovetop) by 30Seconds Food

If you're looking for a low-carb beef stew recipe, stop. There are no potatoes in this easy beef stew recipe. Carrots and tomatoes are the stars of this rich beef stew recipe.

The amazing broth starts with canned beef broth and is enriched with Worcestershire sauce, onion, celery, garlic and herbs. This is one flavorful beef stew! And because this is a beef stew without potatoes, it is lower in carbs and keto friendly.

To make this rich, gluten-free beef stew recipe you will need stew meat, olive oil, canned stewed tomatoes, tomato paste, beef broth, Worcestershire sauce, onion, carrots (check out the health benefits of carrots), celery (celery has health benefits, too), garlic powder, thyme, rosemary and bay leaves. This hearty beef stew recipe can be made in a slow cooker or on the stovetop. Directions for both are included.[img]

Photo credit: all photos under license from BigStock

Serve mashed potatoes, herbed boiled potatoes or fried potatoes on the side along if you are not watching your carbs, or with a fresh salad if you are. We like it with buttered turnips.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 to 8 hours (slow cooker) and 2 to 3 hours (stovetop)
Total Time: 7 to 8 hours or 2 to 3 hours
Servings: 8

Ingredients

• 1 tablespoon olive oil (more if needed)
• 2 pounds stew meat
• 30 ounces (2 cans) stewed tomatoes
• 6 ounces (1 can) tomato paste
• 28 ounces (2 cans) beef broth
• 1 tablespoon Worcestershire sauce
• 1 onion, chopped
• 4 carrots, diced
• 3 ribs celery, chopped
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf

Here's how to make it: 

1. To make in the slow cooker, heat the olive oil in a skillet. Add the beef, in batches, and cook until well browned on all sides. Put into a slow cooker along with the remaining ingredients. Cook on low heat for 7 to 8 hours.
2. To make on the stovetop, heat the olive oil in a large soup pot. Add the beef, in batches, and cook until well browned on all sides. Add the remaining ingredients, bring to a boil, reduce heat, cover and simmer about 2 to 3 hours. Serve. Store leftover stew in a container in the refrigerator, or freeze for up to three months.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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