Beef stew is one of my favorite comfort foods. When it’s cold outside this low-carb beef stew recipe is what I crave the most. You know, those blustery days when all you want to do is stay in your pajamas, wrapped up in a blanket, and watch movies. Those are the best days to have something hearty and warm simmering on the stove!
This beef stew is great all on its own, or you can make a lettuce wrap or cauliflower grilled cheese sandwich to go along with it (if you can tolerate dairy) for a very filling meal that won’t blow your carb budget.
This recipe really couldn’t be easier. You basically brown the meat and then throw everything in the pot and simmer until all the veggies are tender and it gets as thick as you want it. Which means you can swap out any of the veggies for other veggies or add in additional veggies if you want.
The key to making this low-carb beef stew super-rich and delicious with a deep beef flavor is to use bone broth, preferably homemade and beef tallow. I really like the Proper Foods for Life brand of beef tallow. It’s 100% grass-fed and I get it on Amazon.
If you decide to make this stew, let me know how you like it. I also want to know how you change it to suite your tastes!
- 28 oz. French Style Green Beans 2 cans
- 12 oz. Frozen Petite Peas 1 bag
- 14 oz. Mushrooms 1 can
- 1 Onion Chopped
- 6 Cups Bone Broth
- 1 Beef Roast Cubed
- 2 Tbs. Minced Garlic
- 2 Tbs. Salt
- 1 tsp. Xanthan Gum
- 2 Tbs. Beef Tallow
- Heat up dutch oven over medium-high heat and melt beef tallow.
- Add cubed beef and brown.
- Once the beef is browned, add onion and garlic, and stir for 3-5 minutes or until soft.
- Add bone broth and scrape the brown bits off the bottom of the dutch oven.
- Add green beans, peas, and mushrooms. Bring to a boil.
- Simmer for 1 hour.
- Salt to taste and add xanthan gum. Stir to thicken.