Low Carb Beef Stew with Carrots, Radishes, and Mushrooms
A low carb beef stew that's perfect to warm you up during the cooler season.
Ingredients
- 2 tbsp olive oil
- 1 pound stew meat
- 1/2 tsp sea salt
- 1 tsp pepper
- 1/2 onion chopped
- 1 tsp garlic minced
- 1 tbsp tomato paste
- 4 cups beef broth
- 1/4 tsp xanthan gum
- 1 carrot rough chopped
- 1/2 cup green beans cut to 1 inch pieces
- 1/2 cup radishes quartered
- 4 oz crimini mushrooms quartered
- 2 bay leaves
- 1/4 tsp thyme dried
Instructions
-
Heat oil in a stew pot over medium high heat. Season stew meat with salt and pepper, then brown in oil. When meat has a good sear, add in onions, garlic, and tomato paste. Stir constantly for one minute to prevent garlic and tomato paste from burning.
-
Reduce heat to medium and deglaze the bottom of the pot with one cup of broth, adding more broth if necessary.
-
Whisk xanthan gum into 1 cup of broth. Add all remaining broth, vegetables, and spices to the pot and bring to a boil. Cover and reduce heat to low. Simmer for 45 minutes.
-
Remove lid and let stew simmer for an additional 15 to 30 minutes on low, stirring occasionally. The longer it simmers, the thicker it will get.
-
Serve. Garnish with fresh time or chives if desired.
Recipe Notes
If you plan to simmer the stew longer than indicated in the recipe, wait to add vegetables until the last hour of cooking. If the broth reduces too much, add in a little water or broth to thin it out again.