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Home » Beef Vegetable Stew

Beef Vegetable Stew

Written on March 6, 2014

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A rich, hearty and flavorful Beef Vegetable Stew served over cauliflower for a lower-carb alternative. It’s healthy, satisfying and delicious!

beef vegetable stew recipe best low carb

How to Make Beef Vegetable Stew

A superbly delicious beef vegetable stew that will having you coming back for seconds!  Instead of potatoes we’re using cauliflower for a lower-carb option.  But don’t worry, the flavor is a rich and delicious as ever!  The beef, onions, and carrots are all browned, contributing to a deliciously rich flavor.   Served over cauliflower instead of potatoes, this stew cuts down on carbs while providing more healthy veggie goodness.

Spring is slowly on its way, yipee!  But in most places it’s still beef stew weather.  And that’s something to cheer about, too.  There’s nothing worse than coming home to hot stew on a sweltering hot day.  But when the weather’s cold outside, there are few things more welcoming. So let’s enjoy the excuse to have some piping hot, comforting beef stew while we can!

This stew takes a few extra minutes of prep work than most do because we’re going to brown not only the beef for optimal flavor, we’re also going to brown the onions and carrots, too.  Don’t be impatient and skip this process – it’s key to an amazing flavor.  This stew also calls for white instead of traditional red wine, adding some lighter, fruity notes to an otherwise deeply rich flavor.  You’re going to love it!

And of course you’re more than welcome to add potatoes if you like, or serve the stew over potatoes.  Or follow this recipe and put some healthy cauliflower to great use for extra nutrition and a lower carb/calorie meal.

Let’s get started!

Cut the beef into 3/4 inch cubes.

Heat the oil in the Dutch oven and brown the beef on all sides, working batches to avoid over-crowding.

Be generous in the browning – that’s what will give the stew a wonderful flavor.  Set the beef aside.

Add the onions and cook until browned and soft, about 5-7 minutes.  Transfer to a bowl and set aside.

Next brown the baby carrots.  Transfer to the onions and set aside.

Cook the mushrooms for 2 minutes.

Add the white wine, bring to a boil, and simmer for 3-4 minutes or until the wine is reduced by half.

Return the beef, onions and carrots to the pot along with the celery, garlic, tomato paste, bay leaves, thyme, pepper and salt.  Stir to combine.

In a large bowl, whisk together the beef stock and the flour until no lumps remain.

Add the beef stock mixture to the pot, stirring to combine.  Bring the stew to a boil, reduce the heat to low, cover, and simmer for at least one hour, preferably 2 hours.

Add salt and freshly ground black pepper to taste.

Angus 2 Beef Stew prep 11

Divide the cooked cauliflower between the soup bowls and ladle the stew over it.  Serve with a dollop of sour cream and a sprig of fresh parsley.

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beef vegetable stew recipe best low carb

Be sure to also try our BEST Old Fashioned Beef Stew!

beef vegetable stew recipe low carb

Beef Vegetable Stew

Kimberly Killebrew
A rich, hearty and flavorful Beef Vegetable Stew served over cauliflower for a low-carb alternative. It's healthy, satisfying and delicious!
Print Recipe
No ratings yet
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Dish, Stew
Cuisine All, American
Servings 6
Calories 387 kcal

Ingredients
  

  • 2 pounds beef sirloin tip ,or cut of choice, cut into 3/4 inch cubes, patted dry, and sprinkled with salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 pound baby carrots
  • 1 pound yellow onions ,chopped into 3/4 inch pieces
  • 6 ounces small to medium-sized white button or cremini mushrooms ,quartered
  • 1 cup dry white wine (such as sauvignon blanc)
  • 6 celery stalks ,cut into 3/4 inch pieces
  • 6 cloves garlic ,minced
  • 1/4 cup tomato paste
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves ,minced
  • 1 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 1/3 cup all-purpose flour
  • 5 cups beef broth
  • 1 large head cauliflower ,cut into florets
  • Sour cream

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium high heat and sear the beef on all sides until brown, working in batches to prevent over-crowding. Transfer the beef to a plate and set aside.
  • Add the onions to the Dutch oven and cook until lightly browned, about 5-7 minutes. Transfer to a bowl and set aside. Next brown the carrots, adding more oil if needed. Transfer the carrots to the onions and set aside.
  • Add the mushrooms and cook for 2 minutes. Add the wine, bring to a boil, reduce to heat and simmer for about 3-4 minutes or until the wine is reduced by half.
  • Return the beef to the Dutch oven along with the onions, carrots, celery, garlic, tomato paste, bay leaves, thyme, pepper and salt. Stir to combine.
  • In a bowl, whisk together the beef broth and flour until all the lumps are gone. Add the beef stock mixture to the Dutch oven, stirring to combine. Bring the pot to a boil, reduce the heat to low, cover and simmer for at least one hour, preferably 2 hours.
  • Towards the end of the cooking, boil 4 quarts of water in a large pot and cook the cauliflower florets for 6-8 minutes or until tender. Drain and keep warm until ready to use.
  • Divide the cauliflower between the bowls and ladle the stew over the cauliflower. Serve with a dollop of sour cream and a sprig of fresh parsley.

Nutrition

Calories: 387kcal | Carbohydrates: 26g | Protein: 40g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1324mg | Potassium: 1453mg | Fiber: 7g | Sugar: 11g | Vitamin A: 10641IU | Vitamin C: 59mg | Calcium: 121mg | Iron: 5mg
Keyword Beef Vegetable Stew
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Recipe adapted from Keoni Chang

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Topics include: Affiliate, All Recipes, America, Disclosure, Food, France, Main Dishes, Meat, North America, Soups & Stews, Western Europe as well as: beef, cauliflower, low carb, main dish, recipe, soup, stew, vegetables2 Comments →

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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