Slow-cooked beef stew

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This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Main Course


  • 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
  • 1 ½ 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)


  • 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.
  • Add in all of the seasonings, fresh herbs, and meat. Sauté for another 10 minutes.
  • Add in the coconut aminos and vinegar and stir well.
  • 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.
  • Serve hot and garnish with parsley and a lime wedge.


Carbohydrates: 9g
Keyword low-carb
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