Beef Stew | Keto | Low Carb | Slow Cooker | Crock Pot | Cooking With Thatown2

Beef Stew

This Beef Stew recipe was cooked low and slow in a crock pot. This dish is keto friendly, low carb, delicious and very easy to make.

Ingredients
2 lb. beef chuck stew meat, cubed into 1″ pieces
1 tbs salt
1 tbs pepper
16 oz. radish
1 medium sized rutabaga
8 oz. baby carrots
3 celery hearts
1 medium sized yellow onion
2 tbsp. tomato paste
1 tbsp. Italian seasoning
2 tsp chili powder
2 tsp paprika
1/2 tsp celery seed
3 cloves of garlic
2 tsp rosemary
2 bay leaves
4 cups of beef stalk
1 tsp xanthan gum

To prep cut up all the vegetables. Radish, rutabaga, (carrots if whole) celery and yellow onion in to one inch pieces. Also cut up the beef chuck (for easier cutting place in freezer for 30 mins to firm up). In a heavy bottom skillet placed your cubed meat and season with salt and pepper over medium high heat brown all sides of the meat. This should take about 5-7 minutes. Remove the meat from the pan and add the onions and sauté for 1-2 minutes. Remove from the pan.
Set your crock pot/slow cooker to low 8 hours or high 4 hours. Add your vegetables radish, rutabaga, carrots, celery and onions. season with tomato paste, Italian seasoning, chili powder, paprika, celery seed, chopped garlic rosemary 2 bay leaves. Pour beef stalk over top of pot stir, add lead and cook. Once one hour is left remove a cup of the juices from the crock pot and let cool. Add 1 tsp of xanthan gum mix very well and pour back into the beef stew mix and finish cooking for the last hour.

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