Slow-cooked beef stew

Slow-cooked beef stew

A hearty beef soup made with low-carb root vegetables. Slow cooked with bone broth and herbs, this simple dish will warm the body and the soul.

  • 2 tbsp olive oil
  • 1 small red onion (diced)
  • 4 oz. turnip (diced)
  • 4 oz. rutabaga (sliced)
  • 1 small carrot (diced)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • 1½ tsp salt
  • 2 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1/2 tbsp fresh sage or fresh oregano
  • 1 lb chuck roast, or any other beef stew meat
  • 1 tbsp coconut aminos or tamari soy sauce
  • 1 tbsp red wine vinegar
  • 4 cups beef broth
  • 2 tbsp fresh parsley (minced)
  • 1 lime ((optional))

  1. In a 6-quart (5–6 liters) pot, heat the olive oil over medium heat. Add in the diced vegetables, garlic and bay leaves. Sauté for 5 minutes.

  2. Add in all of the seasonings, fresh herbs, and meat. Sauté for another 10 minutes.

  3. Add in the coconut aminos and vinegar and stir well.

  4. Pour in the broth and stir well. Bring to a simmer, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 4-6 hours. You may also transfer everything to a slow cooker and cook on low for 6 hours.

  5. Serve hot and garnish with parsley and a lime wedge.

This soup is really versatile, you can add any vegetables you have around. Peppers, celery, radishes.

Main Course
low-carb