Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, low carb slowcooker beef stew. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Low Carb Slowcooker Beef Stew is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Low Carb Slowcooker Beef Stew is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook low carb slowcooker beef stew using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Low Carb Slowcooker Beef Stew:

1. Take 3.5 Lb Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.)
2. Prepare 2 Cups Low Sodium Beef Broth
3. Take 1 Tbsp Worcestershire Sauce
4. Get 1 Tbsp Tomato Paste
5. Take 2 Tsp Kosher Salt
6. Take 1 Tsp Freshly Ground Black Pepper
7. Make ready 1/2 Tsp Dried Oregano
8. Take 1/4 Tsp Dried Rosemary
9. Get 1/2 Tsp Dried Parsley
10. Take 1/4 Tsp Marjoram
11. Make ready 2 Tsp Fresh Thyme Leaves
12. Get 5-6 Carrots Sliced into 1 Inch Pieces
13. Get 4 Cloves Garlic Minced
14. Make ready 3 Celery Stalks Cut into 1/2 Inch Pieces
15. Get 1 Large Yellow Onion Chopped
16. Take 8 Oz Package of White Button Mushrooms

Steps to make Low Carb Slowcooker Beef Stew:

1. I started with getting my meat and veggies in the crockpot. I used a 3.5 pound chuck roast which I trimmed and cubed into about 1.5 inch pieces. I chopped 1 large onion, 5 carrots, 3 celery stalks, and 3 cloves of garlic. Turn your crockpot on the low 8 hour setting. Add the veggies first and then put the cubed meat on top. Cover and let it start to warm while you get your broth and seasoning ready.
2. In a bowl Combine 2 cups of low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/2 teaspoon dried parsley, 1/4 teaspoon marjoram, and the leaves from a few sprigs of fresh thyme (about 2 teaspoons.) Mix well and then pour over your meat and veggies.
3. Cover and let cook for 7 hours (stirring every 2 hours.)
4. After 7 hours spoon out some of the broth and veggies (about 1.5 to 2 cups.) Either use a blender or an immersion blender to blend until smooth, but be very careful because it is very hot.
5. Add one 8 ounce pack of mushrooms (quartered,) and add the broth and veggies you just blended. Give it a taste and add salt and pepper to taste.
6. Stir and let cook for the last hour uncovered. - - By blending the veggies and broth you make a thicker gravy without having to use flour or cornstarch. - - I served it over a cauliflower mash. If you're wanting to indulge rice or potatoes are good serving suggestions as well.

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