Again looking for idea recipes low carb slowcooker beef stew that are interesting? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious low carb slowcooker beef stew should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of low carb slowcooker beef stew, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare low carb slowcooker beef stew good wherever you are, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings required in prepare

1. Prepare 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. Prepare 1 Tbsp Tomato Paste
5. Take 2 Tsp Kosher Salt
6. Prepare 1 Tsp Freshly Ground Black Pepper
7. Prepare 1/2 Tsp Dried Oregano
8. Prepare 1/4 Tsp Dried Rosemary
9. Use 1/2 Tsp Dried Parsley
10. Use 1/4 Tsp Marjoram
11. Prepare 2 Tsp Fresh Thyme Leaves
12. Prepare 5-6 Carrots Sliced into 1 Inch Pieces
13. Prepare 4 Cloves Garlic Minced
14. Use 3 Celery Stalks Cut into 1/2 Inch Pieces
15. Prepare 1 Large Yellow Onion Chopped
16. Prepare 8 Oz Package of White Button Mushrooms

Add the beef to a nonstick pan over high heat and saute until the outside is browned. Add all the veggies, beef, spices and vegetable broth to the crockpot. Cover with the lid and let it cook. Notes Heat oil in a large pot over medium-high heat.

How 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.
7. Done and ready to serve!

Add beef, onion, mushrooms, rosemary, salt and pepper. In a frying pan on medium heat, add ghee and lightly brown beef (you may have to work in batches). Add beef to your slow cooker. Add all remaining ingredients except spinach to your slow cooker and stir to combine well. Before cooking time finishes, lightly steam spinach and set aside.

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