Low carb beef stew is a godsend for busy people on a low carb or keto diet. You can prep it ahead of time, and then just pop it in the slow cooker before you head to work. And when you get home – instant dinner!
Slow cooking makes the beef in this recipe melt-in-your-mouth tender, so you can use the cheapest cuts available – they’ll be super-tender and taste great. As for the vegetables in this recipe, you’ll want to use low carb vegetables that are sturdy enough to survive the slow cooking process – try green beans, mushrooms, celery, cauliflower, Brussels sprouts, onions, leeks, bell peppers, and as one reader suggested – radishes! (Some other low carb veggies like zucchini and asparagus turn to mush when slow cooking, so avoid them.)
You can cook this recipe on low for 8 hours or on high for 4 hours. The meat tends to be more tender when you cook it on low, so I’d recommend doing that if you have the time. I’ve let this stay in the slow cooker for up to 10 hours and it’s been fine, so if your work + commute is more than 8 hours, don’t worry, you can still have stew when you get home! The recipe says to add the sour cream and the end and let it sit for another 20 minutes to heat it through. If you’re pressed for time (or just hungry) you don’t have to wait, your stew will just be a little bit cooler (hello, microwave).
Chop up the ingredients for this low carb beef stew at night, and the next morning just pop it in your slow cooker. You'll have a hot tasty stew ready for you when you get home at the end of the day.
- 2 pounds stew beef
- 1 onion
- 4-6 cups low carb vegetables (see notes)
- 1 package beef soup mix
- 1 package onion soup mix
- 1 cup sour cream
Chop the meat, onion and vegetables into large bite-sized pieces and add them to the ceramic bowl of a slow cooker.
Mix the beef soup mix and onion soup mix together with one cup of water, and pour over the beef and vegetable mixture. (If you're not cooking the stew right away, put the lid on the ceramic bowl of the slow cooker and keep it in the refrigerator until it's time to cook it.)
Turn the slow cooker on and cook on low for 8 hours and up to 10 hours. (If you're in a rush you can cook it on high for 4 hours but the meat tends to be less tender that way.)
About 20 minutes before serving time, stir in the sour cream and heat through.
Use any combination of low carb veggies that are sturdy enough to survive the slow cooking process. Try your favourite mix of green beans, mushrooms, celery, cauliflower, Brussels sprouts, leeks, bell peppers, and radishes! Avoid delicate veggies like zucchini and asparagus since they can get mushy in a slow cooker.