Low-Carb Beef Stew
Heat oil in a large pot over medium-high heat. Add beef, onion, mushrooms, rosemary, salt and pepper. Cook, stirring, until the meat has browned an all sides, 5 to 8 minutes. Stir in flour and tomato paste; cook, stirring, for 1 minute. Add wine and cook for 1 minute more, scraping up any browned bits from the bottom of the pan. Add broth, turnip and carrot. Bring to a boil. Partially cover and reduce heat to maintain a simmer. Cook, stirring occasionally, until the beef and vegetables are tender and the broth has thickened slightly, about 30 minutes.Advertisement
To make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
2 1/2 lean protein, 1 1/2 fat, 1/2 vegetable