Whole30 Low Carb Beef Stew
Based on my grandmother's recipe, this Lower Carb Beef Stew doesn't lack in flavour. It's warm + hearty, just what you need on a cold evening.
Servings: 6
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!
Notes
Slow-cooker modifications: If you'd like to make this in a slow-cooker, I would simply brown your beef on the stove as originally instructed. Then, throw all of your ingredients (minus your arrowroot slurry) into your slow cooker. Cook for 8 hours on low or 4 hours on high. Add your arrowroot (or cornstarch) slurry + lemon juice as directed. Cook until thick and serve.