Low Carb Slow Cooked Beef And Mushrooms
This deliciously rich beef stew is a great Keto winter warmer, perfect for the colder weather. Our easy low carb stew is prepared with diced stewing beef, celery, onion, garlic, aromatic dried rosemary, a hint of tomato, tangy balsamic vinegar, diced mushrooms and beef stock. Once the stew base is prepared, it is simply simmered on the stove until the beef is perfectly tender.
How to Make It
Step 1
Heat the olive oil in a large saucepan/Dutch oven over a medium heat. Cook the beef until browned all over. Remove from the pan with a slotted spoon and set to one side.
Step 2
Finely dice the onion, thinly slice the celery and garlic. Add the celery, onion and garlic to the same pan used to cook the beef. Sweat gently over a low/medium heat until fragrant and tender.
Step 3
Return the beef to the pan. Add the tomato paste, rosemary, balsamic vinegar, salt and pepper. Stir well to combine and cook for a minute more. You may add more salt and pepper as desired. This will depend on the strength of seasoning in your stock.
Step 4
Add the beef stock to the pan. Bring up to a boil. Reduce the stew to a simmer and cover. Cook gently for 1 hour.
Step 5
After an hour, remove the lid. Wipe the mushrooms clean and roughly chop. Add the mushrooms to the Dutch/saucepan and stir well. Simmer uncovered for a further 20-30 minutes or until the beef is soft and tender and the sauce is thickened and reduced.
Ingredients
- Diced Beef by Boswell Farms
17-½ ounce
- Celery
2 large – stalk – 11″ to 12″ long
- Garlic
2 clove
- Balsamic Vinegar
1 tablespoon
- Beef Broth, Bouillon Or Consomme, Homemade
2 cup
- Olive Oil
1 tablespoon
- Tomato Paste
1 tablespoon
- Rosemary, Dried
1 teaspoon
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw
1 cup
- Red Onion
½ small
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon