Beef stew is often loaded with beef and potatoes. While potatoes make a great accompaniment for beef stew, they are high in carbohydrates. This recipe uses rutabagas and turnips as a substitute for white potatoes.
Rutabagas are a non-starchy root vegetable with a mild taste. The internal color ranges from off-white to much darker colors in different shades, and are a cross between a cabbage and a turnip. They can be prepared by cooking or by serving them raw. As a cooked vegetable, they are often cut up and boiled or simply boiled and mashed. A one cup portion of raw rutabaga contains about 11 grams total carbohydrate with around 4 grams of total dietary fiber. Rutabagas are high in Vitamin C and a good source of Potassium.
Turnips are also a root vegetable and can be served either cooked or raw. Turnips are very low in carbs, with a one cup portion of raw turnips containing about 8 grams total carbohydrate and 2 grams total dietary fiber. Turnips are also a good source of Vitamin C.
Both turnips and rutabagas are great cubed up and simmered in broths for soup and stews, steamed or boiled and served on their own, or oven roasted with other root vegetables and flavored with herbs. Recipes using raw rutababas and turnips are generally salads prepared by either slicing thin in rounds if very young or julienne sliced. Both are peeled before preparing and serving.
This recipe serves around 6, depending on serving size.
Low Carb Slow Cooker Beef Stew
- 2 1/2 lbs. cubed lean stew meat
- 1/4 cup flour
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1 small onion, chopped
- 1 1/2 cups rutabega, chopped
- 1 1/2 cups turnips, chopped
- 1 cup carrots, chopped
- 1/2 cup celery, chopped
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 2 large bay leaves
- In a large mixing bowl, measure in the flour, paprika, salt, thyme and black pepper.
- Add in the cubed stew meat and toss to coat all surfaces. There will little to no remaining flour left in the bowl.
- Add in the beef to a crockpot.
- Top the beef with the chopped onions, rutabaga, turnips, carrots and celery.
- Stir the Worcestershire sauce into the beef broth, and pour all the liquid over the top of the vegetables.
- Take the two bay leaves and tuck them into the stew.
- Set the temperature to High setting and let cook for 6 hours.
- Stir the beef stew, and let sit for around 10 minutes before serving. The sauce will thicken upon standing.