Winter Warming Beef Stew

This Winter Warming Beef Stew is just great for those cold winter days when you need a warm up for your insides. 17g net carbs per portion.

When I attended catering college back in the 1970s, Stewing was classified as being cooked in liquid on the stove top, but frankly whatever the difference is between a stew and a casserole I know for sure that a slow or oven cooked pot of beef and root vegetables immersed in a beef stock cannot be called anything other than a Beef Stew.

This meal is a perfect low carb winter warmer making you glow inside and out. I have served mine with mashed Celeriac which I cooked in the same way as I cook mashed potato – although be sure after draining the cooking water you return to heat just to dry out slightly as Celeriac retains more water content than potatoes. Although not pictured here, a nice floret of broccoli would be a perfect accompaniment and brighten the colour on the plate.

Winter Warming Beef Stew

On a chilly winter's day there's nothing better than tucking into a plate of steaming meaty beef stew. Here's my low carb version.

Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 portions
Calories 266 kcal

Ingredients

  • 400 gm Diced stewing steak - 2cm x 2cm
  • 1 large Onion - diced
  • 3 large Carrots - diced
  • 1 medium Swede - diced Rutabaga
  • 2 medium Parsnips - diced
  • 2 pints Beef stock
  • 2 tbsp Soya Flour
  • 2 Bay leaves
  • Salt and Pepper

Instructions

  1. Pre-heat slow cooker on low setting or oven 170C, Gas 3.
  2. Coat beef in soya flour, this will act a a slight thickening agent.
  3. Place the beef and vegetables in your slow cooker pot or oven proof dish and mix together to distribute evenly. We will be cooking slowly for a period of time and I see no advantage to seal the meat prior to placing in the cook pot.
  4. Pour over your beef stock. It does not need to fully cover as you will have a lid over your stew so everything will cook beautifully.

  5. Stir in the bay leaves (crack them in half before you use them to release more flavour). Season with salt and pepper, give everything a stir up and then leave to cook until tender. In the slow cooker cook for 4-5 hours or in a conventional oven 2-3 hours.

  6. I normally give the stew a stir every hour or so just to mix the flavours about and ensure even cooking, but if your off out to work for the day and leaving to cook this would not be an absolutely necessary step.
  7. Don’t forget to remove the bayleaves before you serve with chosen accompanying vegetables.

Recipe Notes

You can add other vegetables if you wish. This is a great way to use vegetables that are nearing their use by date; you will see from the photo that I added mushrooms as I had some that needed using up.

Nutrients per serving

Cals                        266

Fat (g)                        7

Carbs (g)                 17

Protein (g)             30

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