Low-Carb Autumn Beef Stew with Pumpkin and Mushroom
As autumn sweeps in with its cool breezes and colorful foliage, our cravings turn to heartier, warming meals. In the realm of Low-Carb autumn recipes, there’s nothing quite like a comforting bowl of beef stew to satisfy your seasonal appetite. In this article, we delve into the Low Carb-friendliness of beef stew, explore proper storage methods for this rich and hearty dish, and suggest delightful accompaniments that perfectly complement this autumnal feast.
How to Make It
Step 1
Slice the onion, mushrooms, and carrots, mince the garlic, and cut the pumpkin into 1-inch cubes. Pat the beef dry with a paper towel and season with salt and pepper. Heat a heavy-bottomed pot over medium-high heat and add the oil and butter.
Step 2
Working in 2 batches, brown the stew meat pieces until caramelized, about 4 minutes per batch. Transfer to a plate and set aside. Add the mushrooms and cook for 5 minutes. Reduce heat to medium-low, and add the onions.
Step 3
Saute until soft and translucent. Add the garlic and saute until fragrant, about 30 seconds more. Add the tomato paste and Dijon mustard to the pan. Stir for about a minute before adding the wine.
Step 4
Add the wine and use a wooden spoon to scrape up all of the brown bits from the bottom of your pot. Return the meat to the pot along with any accumulated juices. Add in the oregano, beef stock, Worcestershire sauce, and sweetener.
Step 5
Bring to a boil over medium-high heat, then reduce heat to a simmer. Simmer, partially covered, until the meat is fork-tender, 1 hour and 15 minutes. Add the pumpkin and carrots and stir.
Step 6
Simmer for an additional 45 minutes until the veggies are tender. Remove 1/2 cup of liquid and transfer it to a bowl. Add the xanthan gum and whisk until dissolved.
Step 7
Return the slurry to the pot and stir. Bring to a simmer, then take off the heat. Taste and adjust seasoning as needed.
Step 8
Let the stew cool for 10 minutes, then garnish with fresh parsley. Serve immediately.
Ingredients
- Beef stew meat
600 g
- Salt
1 tsp
- Black pepper
1 tsp
- Avocado oil
1 tbsp
- Butter
1 tbsp
- Red onion
1 small
- Mushrooms, raw
300 g
- Carrots, raw
1 medium – 6″ to 7″ long
- Pumpkin Raw
180 g
- Garlic
3 clove
- Tomato paste
2 tbsp
- Mustard Yellow Prepared
2 tsp
- Red wine
0.5 cup
- Oregano, dried
1 tsp
- Organic Beef Stock
4 cup
- Worcestershire sauce
1 tbsp
- Erythritol Granulated
1 tbsp
- Baking Aids Xanthan Gum
0.5 tsp
- Parsley
2 tbsp, chopped