The problem for me, with my low carb diet, of traditional beef stews is the heavy used of potatoes. The flour used as a thickener is secondary to that. This recipe uses non-starchy vegetables that don’t go so much to mush like the broccoli and cauliflower I’ve used in earlier recipes.
- 4 lbs beef (whatever’s cheap–sales are your friend) cut into bite-sized pieces.
- 2 medium turnips, peeled and cut into bite-sized pieces
- 2 parsnips, likewise cut into bite-sized pieces
- 1/2 cup chopped onion
- 2 tbsp xantham gum.
- 1 28 oz can diced tomatoes, drained
- 1 tbsp thyme leaves
- 1 tbsp crushed rosmary
- 1 bay leaf
- 32 oz beef broth
- 1/2-1 lb of carrots, sliced.
- salt and pepper to taste
Heat a skillet and brown the beef in stages–don’t crowd the pan with too much at a time or the liquid cooked out of the meat will end up boiling rather than browning the beef.
Add the beef, turnips, parsnips and onion to a 5 quart slow cooker. At stages while you’re adding these, sprinkle the xantham gum over what’s in the cooker. This keeps the xantham gum from being one big clump and helps make for an evenly thickened stock in the end result. (Note, if you use frozen carrots, add them after the cooking, just let the residual heat of the stew soften them slightly.)
Add the remaining ingredients.
Cook on low 6-8 hours. Stir the ingredients together. (If you find the bay leaf, you can remove it.)