October 20, 2020

Beef Stew (Low-Carb)

This hearty beef stew is the perfect way to warm up on a chilly day. It’s low-carb, full of rich flavor, and so easy to make — everything comes together in one pot!

The moment I feel a chill in the air, I start craving rich and hearty stews. There’s nothing quite like a big bowl of comfort to warm you up.

This low-carb beef stew has to be one of my favorite options. The delicious flavors of the beef and veggies really infuse into the broth as it cooks. Not to mention, everything comes together in one pot!

But can a hearty stew really be low in carbs? Absolutely! The secret is to swap out high-carb, starchy potatoes for low-carb turnips instead.

After simmering in the broth, the turnips will be so tender and delicious, no one will ever guess they aren’t potatoes!

How to make low-carb beef stew

Ready to see how this delicious one-pot stew comes together?

For a super-easy cooking process, I like to start by prepping all of my ingredients. That way, I can just add them as I need them!

Ingredients for stew in separate ramekins, as seen from above

Step 1: Heat a cast iron dutch oven over high heat. Add 1 tablespoon of oil.

Step 2: Season the beef with salt and pepper.

Step 3: Add the beef to the pan in a single layer and sear for a few minutes until well browned. Remove the beef from the pan and set aside.

Beef cooking in dutch oven

Step 4: Add another tablespoon of oil to the pan, then add the onions, carrots, garlic, and fresh thyme. Mix well and cook until the onions are tender.

Stew ingredients cooking in the dutch oven

Step 5: Add the vinegar. Scrape any brown bits off the bottom of the dutch oven.

Step 6: Add the broth, beef, bay leaves, turnips, and butter. Mix well, then bring everything to a boil.

All ingredients in the dutch oven

Step 7: Once the mixture is boiling, reduce to a simmer. Cook for 45 – 60 minutes until the turnips and beef are tender.

Ladle into 4 bowls, garnish with fresh thyme if you like, and enjoy!

Two bowls of stew, as seen from above

Reducing the carbs in this recipe

At 11 net carbs per serving, this recipe is already pretty low-carb. But if you’re adapting it for a Keto way of eating, there are a few ways to lower the carbs even more.

The first option is to reduce or omit the carrots. A medium carrot has around 4.5 net carbs, and there will be about half a carrot per serving.

If you’re cooking this stew for others who aren’t as concerned about carbs, you could also just give them all the carrots!

Next, consider reducing the amount of turnips. They add a great heartiness to the stew in place of potatoes, so I don’t recommend omitting them entirely.

The turnips add about 20 net carbs to the whole recipe, or 5 net carbs per serving. You could cut the amount in half to reduce the turnips to 2 net carbs per serving.

Feel free to play around with the ingredients to best-suit your way of eating!

Storage

Stews are a great meal to make ahead of time and enjoy throughout the week. The flavors will deepen even more overnight!

Any leftover stew can be stored covered in the refrigerator for up to 5 days. To reheat, I recommend placing your serving in a large pot over medium heat and heating the stew slowly until it reaches your desired temperature.

Close-up of stew in a bowl with a spoon

Other delicious stew recipes

Hearty stews are the perfect way to warm yourself up all fall and winter long! If you’re looking for more delicious and satisfying recipes, here are a few of my favorites that I know you’ll love:

When you’ve tried this stew, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

beef stew in a white bowl

Print

Beef Stew (Low-Carb)

This hearty beef stew is the perfect way to warm up on a chilly day. It's low-carb, full of rich flavor, and so easy to make — everything comes together in one pot!
Course Main Dishes
Cuisine American
Diet Diabetic
Keyword beef stew
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 414kcal
Author Shelby Kinnaird

Ingredients

  • 2 tablespoons canola oil
  • pounds beef stewing meet (cubed)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup onion (diced)
  • 2 carrots (cut into rounds)
  • 2 cloves garlic (minced)
  • 4 fresh thyme sprigs
  • 2 tablespoons red wine vinegar
  • 4 cups beef broth
  • 2 bay leaves
  • 1 pound turnips (cubed)
  • 2 tablespoons butter

Instructions

  • Heat a cast iron dutch oven over high heat. Add 1 tablespoon of oil.
  • Season the beef with salt and pepper.
  • Add the beef to the pan in a single layer and sear for a few minutes until well browned. Remove the beef from the pan and set aside.
  • Add another tablespoon of oil to the pan, then add the onions, carrots, garlic, and fresh thyme. Mix well and cook until the onions are tender.
  • Add the vinegar. Scrape any brown bits off the bottom of the dutch oven.
  • Add the broth, beef, bay leaves, turnips, and butter. Mix well, then bring everything to a boil.
  • Once the mixture is boiling, reduce to a simmer. Cook for 45 – 60 minutes until the turnips and beef are tender.

Notes

This recipe is for 4 servings.

Leftover stew can be stored covered in the refrigerator for up to 5 days.

I recommend reheating slowly in a large pot over the stove.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 15.1g | Protein: 44.7g | Fat: 20g | Saturated Fat: 7.1g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.2g | Trans Fat: 0g | Cholesterol: 130.8mg | Sodium: 823mg | Potassium: 330mg | Fiber: 3.9g | Sugar: 7.4g | Net carbs: 11.2g

The post Beef Stew (Low-Carb) appeared first on Diabetic Foodie.

Post sourced from RSS – Read More

By: Shelby Kinnaird
Title: Beef Stew (Low-Carb)
Sourced From: www.diabeticfoodie.com/secret-ingredient-beef-stew/
Published Date: Sun, 30 Aug 2020 17:10:41 +0000

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