Who doesn’t love a crockpot recipe? Our Crockpot Low Carb Beef Stew is a lighter take on the traditional versions and loaded with vegetables. It fills the house with wonderful aromas and basically does all of the work for you! Whenever it’s my husbands turn to cook a meal he always goes to this recipe because it’s so low maintenance. Prep in the morning before you leave for work and you’ll come home to a perfectly cooked meal, or make on Sunday and have lunches ready for the week.
Traditional stews mainly contain starchy root vegetables and flours or cornstarch as thickeners but our version is lighter and more like a soup but with all the classic stew flavors. We skipped the potatoes and opted for adding mushrooms which adds a meatiness without all the carbs. Onions, carrots, celery and frozen peas round out the rest of the veggies. Another light switch we did was by using low sodium vegetable broth instead of beef broth.
An important step that you don’t want to miss is browning the meat before you add it to the crockpot. While it technically can be skipped if time is limited, it adds so much flavor and texture to the stew. Cutting the vegetables in uniformity will help them to all cook evenly, we prefer a thicker cut as it helps them stay intact adds to the heartiness of the stew. This is a great step to do the night before.
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Crockpot Low Carb Beef Stew
Ingredients
- 1½ lb lean beef cut into 1 inch cubes
- ½ cup onion
- 3 large carrots
- 4 celery stalks
- 1 cup frozen peas
- 1½ cups baby Bella mushrooms
- 4 cups organic low sodium vegetable broth
- 2 cup water or until all ingredients are covered
- 2 cloves garlic minced
- 1 tbsp Worcestershire
- 1 tsp whole allspice
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Add the beef to a nonstick pan over high heat and saute until the outside is browned.
- Chop all of the vegetables and set the crockpot to high for 6 hours.
- Add all the veggies, beef, spices and vegetable broth to the crockpot. Cover with the lid and let it cook.
Notes
- The longer you cook this recipe the more tender the meat becomes so you can cook this recipe in 4 hours but we recommend at least 6 hours.
- Stir the stew periodically if you have time.
- Red wine is a great optional addition to this recipe.
