Easiest Way to Prepare Tasty Low Carb Slowcooker Beef Stew

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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 Foods That Make You Happy.

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As you can see, you don't need to eat junk food or foods that are bad for you to feel better! Test out these suggestions instead!

We hope you got benefit from reading it, now let's go back to low carb slowcooker beef stew recipe. To make low carb slowcooker beef stew you need 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Low Carb Slowcooker Beef Stew:

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