Before we start talking about beef stew, I would just like to address the elephant in this room. While there are all sorts of arguments for lowering your carbohydrate intake, I am in no way, shape or form against them. In fact, I adore starchy foods – give me all of the apples, sweet potatoes and butternut squash, please. I am not going to claim that there is anything wrong with carbohydrates, but this recipe happens to be lower in them than a regular, potato-laden version…if that’s what you’re into.
Low Carb Beef Stew doesn’t mean Low Flavour
I’d hate for the “low-carb” label to keep anyone from making this recipe. That would just be a travesty for everyone involved. This beef stew is slightly lower in carbs, yes, but certainly not lower in flavour.
This recipe was passed to me by my kitchen goddess of a grandmother, Anita. Everything her hands touch turns to culinary gold. Her Carrot Cake has been known to make grown men cry.
She originally cut this recipe out of a magazine a few decades ago and stashed it into her recipe binder. It quickly become one of my grandfather’s favourites. For him, she made it again and again. But through the years, it has been reworked, with ingredients added and removed each time that it’s been made. I can’t help but feel like this Whole30 Low Carb Beef Stew recipe has become a new thing entirely in the absolute best way; refined in taste and simplified in style.
Paleo Comfort Food
This Whole30 Low Carb Beef Stew is the sort of food that I want bubbling on the stove when the English sky outside of my window is rainy and grey or cooking in the instant pot when I’m rushed + want some bone sticking comfort food.
When you initially look at the recipe, don’t be intimidated. I know that it appears to be a bit time-consuming. Yes, it requires some chopping. But guys, it’s a few minutes of your afternoon OR you can go ahead and buy pre-chopped to save some time! If you’re making it in the stove, don’t rush it! However, if you’re short on time (or patience), I’ve included some modified instructions for an instant pot version!
The lack of flours for thickening, sugars for sweetening and stock cubes for flavouring means that this soup is a perfect Paleo or Whole30 complaint meal on its own or served with a cashew cream drizzle. (If you’re not grain-free, a piece of crusty bread would be the metaphorical cherry on top of this dinner).
Winner, Winner Beef Stew Dinner
This stew is deeply satisfying, with a slightly more blood sugar friendly carb and sugar content. It is hearty and warm, cozy and comforting, like a hug from my grandmother for my homesick heart right there in my bowl.
I really hope that you try this recipe and that it finds a space in your family’s repertoire just like it has mine. Feel free to make it your own, changing ingredients or quantities however feels best for you. If you do make this stew, let me know what you think in the comments below or by tagging me in your photos on Instagram.
P.S. If you love comfort food, be sure to check out my Paleo Sloppy Joe Skillet or Whole30 Biscuits + Gravy. Or, if you’re only here for the instant pot, be sure to try my Instant Pot Steak + Sweet Potato Chili.
Whole30 Low Carb Beef Stew
Ingredients
- 2 tbsp olive oil
- 1 1/2 pounds cubed beef chuck roast or stew beef
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups thinly sliced yellow onions (roughly 4 small or 2 large onions)
- 2 cups cubed carrots
- 2 cups cubed parsnips
- 2 cups cubed turnips
- 3 minced garlic cloves
- 4 cups stock (beef is best (or chicken/veggie for in a pinch))
- 3 tbsp tomato paste
- 1 tsp dry thyme
- 1 bay leaf
- 2 cups chopped kale or spinach (OPTIONAL)
- 2 tbsp arrowroot powder (can also sub cornstarch if you aren’t grain free.)
- 2 tbsp room temperature water
- juice from half a lemon
Instructions
Instant Pot Instructions
- Turn the instant pot or pressure cooker on to the "Fry" or "Sautee" setting. While the pot heats up, sprinkle the beef with salt + pepper.
- OPTIONAL: Searing the beef is an optional, step, but highly recommended! Simply add 1 tbsp oil + cook the beef in the instant pot for 1-2 minutes per side until it has a golden brown crust. Cook it in batches so the pot isn't too crowded or it will steam. Once brown, remove and set aside. (You can skip this step, but it adds amazing flavour.)
- While the beef sears, slice the onion, mince the garlic + chop the root veggies OR buy pre-chopped ones to save time.
- ALSO OPTIONAL: Once the beef is done, add another tbsp of avocado oil, the onions, garlic and salt to the isntant pot. Cook for 5-7 minutes or until the onions are golden. (You can skip this step, but it add amazing flavour.)
- Once the onions are golden, add the beef + its juices, the stock, tomato paste, spices + root veggies to the instant pot. Stir + close the lid. Set to cook on high for 1 hour. (If you didn't brown the beef or onions, add them now raw!)
- Release the steam valve + wait for the instant pot to depressurize. In a separate bowl, mix the arrowroot + water. Add to the pot + stir. This should thicken the stew! Stir in the optional greens if using!
- Squeeze in the juice of 1/2 a lemon. Taste the broth, season with additional salt + pepper. Enjoy!
Stovetop Instructions
- Heat a heavy bottomed soup pan with 2 tablespoons olive oil in the bottom – I use my dutch oven.
- Season beef cubes with salt and pepper before adding into the pan. Sear the beef (cook until a nice golden crust has formed) on each side. Remove the from the pan + set aside for later.
- Add your thinly sliced yellow onion, cubed carrots, and chopped garlic to your pan. Sauté for 8-10 minutes.
- Add your stock, tomato paste, parsnips, dried thyme and bay leaves. Bring the mixture to a boil, reduce to a simmer, and add back in your beef.
- Simmer, covered, for 1 1/2 hours (be patient!).
- Add the kale and cook for 30 additional minutes uncovered.
- In a separate bowl, mix your arrowroot slurry by combining your arrowroot powder (or cornstarch) with your water. Pour slurry into the soup and cook until desired consistency is reached.
- Adjust salt + pepper to taste. Just before serving, squeeze in the lemon juice to make all of the flavours pop. Serve and enjoy!
