Low-Carb Beef Stew

Name: Low-Carb Beef Stew
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound beef stew meat (such as chuck), trimmed and cut into 1-inch pieces; 1 small onion, chopped; 8 ounces mushrooms, quartered; 1 teaspoon chopped fresh rosemary; ¾ teaspoon salt; ½ teaspoon ground pepper; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste; ½ cup dry red wine; 4 cups low-sodium beef broth; 1 medium white turnip, peeled and cut into 1-inch chunks; 1 medium carrot, peeled and cut into 1-inch chunks

3 Ratings
2 Reviews

Turnips lend an earthy flavor and a texture that is similar to potatoes--but with fewer carbs--to this rich and flavorful beef stew.

Hilary Meyer

Source: EatingWell.com, July 2018

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Recipe Summary

active:

20 mins

total:

50 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
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.

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Tips

To make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.

Nutrition Facts

Serving Size:

1 1/3 cups

Per Serving:

206 calories; protein 21.4g; carbohydrates 6.2g; dietary fiber 0.8g; sugars 2.3g; fat 9.2g; saturated fat 2.4g; cholesterol 48.4mg; vitamin a iu 50.3IU; vitamin c 2.3mg; folate 19.5mcg; calcium 24.4mg; iron 2.5mg; magnesium 26.5mg; potassium 610.4mg; sodium 423.5mg; thiamin 0.1mg.

Exchanges:

2 1/2 lean protein, 1 1/2 fat, 1/2 vegetable

3 Ratings

5 star values: 1
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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Alexa Froomberg

01/29/2021

This was delicious. My seven year old could NOT wait to go to school so she could dhave the leftovers for lunch. I agree with the other review that it was very soupy so I went ahead and just cooked it longer and then it thickened and bc oh so tasty. Will make this part of my winter rotation .

ROBERTA FATUR

08/17/2018

This was more like a meaty stoup than a hearty stew. I do love the turnips here. Have you tried raw turnips, they are great in salads, use for dips, etc. One of my all time fave veggie stews, Turnips potatoes carrots parsnips onions garlic and cabbage in homemade veggie stock. Depending what I have on hand, other greens and beans go in too!! And a pasali (?) chili pepper. Everything goes into an old crock, left over from my first slow cooker, into the over, 325 for 1 hour covered. then uncovered until nice and thick. I eat this breakfast lunch and dinner. Really good with scrambled eggs and thick baked beans!raf

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Low-Carb Beef Stew

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Low-Carb Beef Stew

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Low-Carb Beef Stew

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Low-Carb Beef Stew