Dutch Oven Beef Stew—Low-Carb Style

Actual picture of the stew I made🌻

“Michael really enjoyed this stew, and the turnips were delicious! They made a tasty, lower-carb swap for potatoes without giving up that hearty stew flavor.

Ingredients

• 2 pounds chuck roast, cut into 1-inch cubes

• Salt and black pepper, for the beef

• 2 tablespoons olive oil, divided

• 3 whole shallots, diced

• 1 large, rounded teaspoon minced garlic

• 2 teaspoons tomato paste

• 3 cups prepared Better Than Bouillon beef broth

• 3 medium turnips, washed and cubed, not peeled

• 4 medium carrots, washed well and cut into pieces, not peeled

• 1 cup sliced mushrooms

• Xanthan gum 1/2 teaspoon, to thicken the sauce to a hearty gravy.

Directions

1. Heat the oven to 325°F. Pat the beef dry and season it with salt and black pepper.

2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Sear the beef in batches, then set it aside.

3. Add the remaining olive oil. Cook the shallots and minced garlic for 2–3 minutes. Stir in the tomato paste and cook for 1 minute.

4. Add a splash of the prepared broth and scrape up the browned bits from the bottom of the pot.

5. Add the remaining broth, beef, turnips, carrots, and mushrooms. Bring to a gentle simmer.

6. Cover and bake for 1½–2 hours, until the beef and vegetables are tender.

7. Add Xanthan gum, a little at a time, for a heartier stew gravy.

“When you have eaten and are satisfied, praise the Lord your God for the good land he has given you.” Deuteronomy 8:10 (NIV)

CARBOHYDRATES

Whole recipe:

About 67 g total carbs

50 g net carbs

Per serving (⅙ of the recipe):

About 11 g total carbs

8 g net carbs

Estimates vary with vegetable sizes and product brands.