Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, low carb slowcooker beef stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Low Carb Slowcooker Beef Stew is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Low Carb Slowcooker Beef Stew is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook low carb slowcooker beef stew using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Low Carb Slowcooker Beef Stew:

1. Prepare Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.)
2. Get Low Sodium Beef Broth
3. Take Worcestershire Sauce
4. Prepare Tomato Paste
5. Get Kosher Salt
6. Make ready Freshly Ground Black Pepper
7. Take Dried Oregano
8. Take Dried Rosemary
9. Make ready Dried Parsley
10. Make ready Marjoram
11. Make ready Fresh Thyme Leaves
12. Take Carrots Sliced into 1 Inch Pieces
13. Take Garlic Minced
14. Get Celery Stalks Cut into 1/2 Inch Pieces
15. Take Large Yellow Onion Chopped
16. Make ready Package of White Button Mushrooms

Steps to make Low Carb Slowcooker Beef Stew:

1. I started with getting my meat and veggies in the crockpot. I used a 3.5 pound chuck roast which I trimmed and cubed into about 1.5 inch pieces. I chopped 1 large onion, 5 carrots, 3 celery stalks, and 3 cloves of garlic. Turn your crockpot on the low 8 hour setting. Add the veggies first and then put the cubed meat on top. Cover and let it start to warm while you get your broth and seasoning ready.
2. In a bowl Combine 2 cups of low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/2 teaspoon dried parsley, 1/4 teaspoon marjoram, and the leaves from a few sprigs of fresh thyme (about 2 teaspoons.) Mix well and then pour over your meat and veggies.
3. Cover and let cook for 7 hours (stirring every 2 hours.)
4. After 7 hours spoon out some of the broth and veggies (about 1.5 to 2 cups.) Either use a blender or an immersion blender to blend until smooth, but be very careful because it is very hot.
5. Add one 8 ounce pack of mushrooms (quartered,) and add the broth and veggies you just blended. Give it a taste and add salt and pepper to taste.
6. Stir and let cook for the last hour uncovered. - - By blending the veggies and broth you make a thicker gravy without having to use flour or cornstarch. - - I served it over a cauliflower mash. If you're wanting to indulge rice or potatoes are good serving suggestions as well.

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