It's a chilly, rainy day here in Maine, so we're craving something hearty and warm! Slow-cooked beef stew is such a treat. There’s something about what happens to the vegetables when the fat and juices from the beef cook for hours alongside them that makes magic from simple ingredients.
Makes 4 to 6 servings.
2 tablespoons olive oil
1 onion, chopped fine
2 cloves garlic, minced
3 to 4 lbs chuck or bottom round beef
2 carrots, sliced
1 bunch Swiss chard, leaves and stems
1 turnip, peeled and cubed
4 cups beef stock or broth
1 teaspoon arrowroot for thickener, if desired
1. Heat the oil in a skillet and add the onions and garlic, cooking over medium-high heat until the onion is translucent, about 3 to 5 minutes.
2. Put the beef in the slow cooker and cover with the onion/garlic mixture. Add carrots, chard, and turnips, and pour beef broth over everything.
3. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. If you like a thicker sauce, when the stew is cooked, take out about a half cup of the juices and mix in the arrowroot. Pour back into the stew and stir to combine. Let sit for 10 to 15 minutes on warm before serving.
From Low-Carb Slow Cooking
If you’re in a real hurry, you can make this recipe with frozen vegetables, so long as they are low-carb, like broccoli, cauliflower, spinach, and blends.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.