Low-Carb High-Protein Crockpot Balsamic Beef Stew
How to Make It
Step
Recipe Steps steps 3 4 h 20 min
Step 1
Preheat the crock pot on low. Thinly slice the onions, mince the garlic, cut the steak into cubes, and chop the scallions. To a pan over medium heat, sear the beef cubes in olive oil, salt, and black pepper until evenly browned on all sides. Avoid occasionally stirring to allow the beef cubes to brown evenly on all sides.
Step 2
Then, transfer the seared meat to the crock pot. Add the sliced onion, scallions, minced garlic, balsamic vinegar, dried oregano, dried basil, dried rosemary, dried thyme, bay leaf, and tomatoes. Stir using a spatula to combine all the ingredients evenly.
Step 3
Cover the crock pot and cook for 4 hours on high or 8 hours on low until the beef is tender. Garnish with a squeeze of lemon and chopped parsley.
Ingredients
- Beef steak, sirloin, no visible fat eaten – 400 g
- Extra virgin olive oil – 1 tbsp
- Black pepper – 0.5 tsp
- Salt – 0.5 tsp
- Onion, white, yellow or red, raw – 0.5 medium – 2 1/2″ diameter
- Scallions or spring onions, tops and bulb, raw – 1 small – 3″ long
- Garlic – 2 clove
- Balsamic vinegar – 0.25 cup
- Oregano, dried – 1 tsp
- Basil, dried – 1 tsp
- Rosemary, dried – 1 tsp
- Thyme, ground – 1 tsp
- Bay Leaf – 1 leaf
- Tomato puree – 300 g
- Lemon juice – 1 tbsp
- Parsley – 1 tbsp, chopped