With the temperatures dropping across the nation (and the sensation leaving my toes), I am in desperate need of some comfort food to warm me through. While comfort food usually screams “unhealthy,” it doesn’t always have to be so. In fact, you can pretty much make healthy swaps across the board to lighten up those childhood favorites.
That being said, there are some ingredients that you just don’t want to mess with when it comes to comfort foods. And as long as you adopt the moderation habit, you can get away with things like potatoes (gasp, the dreaded white vegetable). Sure, you could replace it with cauliflower, but haven’t we been doing that enough lately? Plus, despite their reputation, there’s plenty of good to say about the lowly white potato.
With this low carb beef stew recipe, I wanted it to be lower in carbs yet also incorporate one of our BioTRUST Nutrition products to beef up the nutrition even more. I had toyed around with the idea of using our Ageless Multi-Collagen®, but I found when I tossed the beef cubes around in it to coat it, they became somewhat sticky. Then, when I attempted to brown it, there was even more of a sticky residue, so I quickly scrapped that idea.
Don’t get me wrong, I love our Ageless Multi-Collagen and add it to my food and drink recipes quite frequently, but when used to coat and sear meat, it doesn’t fit the bill.
Keto Elevate™ entered the arena, and as a standalone, was a solid contender. Even though this product is unflavored, it has a hint of sweetness from the natural flavors included to enhance the sweetness and mask/ward off bitter notes. While it held up to the heat when seared, it needed a little something-something, so I decided to balance this out by including some whole wheat flour.
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Traditional beef stew calls for coating the cubed beef in flour, then searing in a pan before including with the stew itself, regardless if you are cooking on the stovetop, in the oven, or a crockpot. The flour helps brown the meat better, as the browned flour enhances the flavor of the sauce, and it also enhances the surface texture of the meat.
Beef stew, in general, is considered a healthy and well-balanced meal, as it includes a solid protein source with the beef, healthy carbohydrates/veggies, and a nice simple bone broth or stock. It tastes even better the next day and freezes very well so you can make it in large quantities and freeze for a rainy (or snowy) day.
I hope you enjoy this low carb beef stew recipe as much as my family and I did!
Equipment
- crock pot
Ingredients
- 2 lbs boneless chuck roast, lean
- ¼ cup whole wheat flour
- 1 scoop Keto Elevate
- 1 tbsp extra virgin olive oil
- 1 cup dry red wine
- 1 yellow onion diced
- 3 celery stalks sliced
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 cup carrots sliced
- ¾ lb Yukon gold potatoes cut into 1-inch pieces
- 1 bay leaf
- 3 cups beef stock/bone broth
- thyme garnish
Instructions
- Cut chuck roast into 1-inch cubes.
- Place cubes in a large bowl and season with salt and pepper (to taste).
- Toss cubes in flour and Keto Elevate mixture (lightly coating them).
- Heat EVOO over medium heat and slowly add cubes, searing on each side.
- Reduce heat and add onions and celery and cook until the onions are soft and translucent.
- Add garlic and cook 30 seconds, until fragrant.
- Stir in tomato paste and Worcestershire.
- Add wine (or beef broth), and gently scrape the bits off the bottom of the pan.
- Transfer everything to a slow cooker; cook 6 – 8 hours on low or 2 – 4 on high.
- Remove bay leaf and serve.
- Enjoy!
Notes
Nutrition
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