Recipe of Speedy Low Carb Slowcooker Beef Stew Very Easy

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Before you jump to Low Carb Slowcooker Beef Stew recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit And Also Healthy.

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We hope you got insight from reading it, now let's go back to low carb slowcooker beef stew recipe. You can have low carb slowcooker beef stew using 16 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Low Carb Slowcooker Beef Stew:

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

Instructions 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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