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.
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.