Beef stew is a home cooked favorite, filled with hearty meat, potatoes, and veggies. But when you’re on a low carb diet, potatoes are pretty much a big no-no. And I couldn’t possibly imagine beef stew without potatoes in it… until I stumbled upon a vegetable I’d never heard of: rutabaga.
Rutabaga is a cruciferous root vegetable similar to a turnip, and is filled with vitamin C, antioxidants, vitamin B6, magnesium, and fiber, just to name a few health benefits. While not a strictly low carb food, it makes a great substitute for a meat-and-potatoes craving. When slow cooked in this beef stew recipe, it tastes just like potatoes.
Another bonus to this recipe is how easy it is. Other than a few minutes browning the beef, you simply throw everything into your slow cooker and let it sit there.
Let me know how yours turns out!
- 2 lbs grass fed beef – cubed
- 2 tbsp cooking oil of choice (we prefer grass fed ghee or coconut oil)
- 4 ribs celery
- 2 large carrots ** for a lower carb stew, use less carrots
- 1 onion
- 2 rutabaga or 2 turnips
- 3 cloves garlic
- 4 sprigs of fresh parsley
- 3 sprigs of fresh thyme
- 14 oz. bone broth (Epic makes great natural bone broth)
- 14 oz. can diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp organic Worcestershire sauce
- 1/2 tbsp salt
- 1/2 tbsp pepper
In a skillet with your cooking oil, lightly brown beef on all sides.
Chop all vegetables.
Add all ingredients to your slow cooker and stir.
Cook on high for 6-8 hours. We tried ours after 6 hours and it was perfect!