Beef Stew (Low-Carb)

4.7 from 13 votes

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!

Prep Time10 mins

Cook Time1 hr 15 mins

Total Time1 hr 25 mins

Course: Main Dishes

Cuisine: American

Diet: Diabetic

Keyword: beef stew

Servings:

Calories: 414kcal

Author: Diabetic Foodie

Ingredients

2 tablespoons canola oil
1½ 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

US Customary - Metric

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