Beef Stew has been around for thousands of years. The beautiful flavor of our beef stew comes from fresh herbs, high-quality beef chuck roast, and low-glycemic vegetables. Cook it on the stove for 90 minutes, and you have a filling stew in your bowl for lunch, dinner, or a special holiday meal. A serving of this recipe contains 3-4 ounces of protein and 3 teaspoons of sugar and it's an ideal one-bowl meal for your weight loss journey.
Prep Time: 20 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 10 mins
Yield: 4-5 servings
- 1 pound chuck roast, cut into cubes
- 1 tablespoon olive oil (or preferred oil)
- 3 teaspoons of salt
- 4 ½ cups beef broth divided
- 4 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 large bay leaf
- 2 cups cauliflower cut into florets
- ½ cup carrots peeled and cut into rounds
- ½ cup diced onion
- 1 cup celery stalk chopped
- 2 cloves garlic minced
- Heat oil.
Heat oil in a large pot over medium-high heat.
- Cook beef.
Season beef with salt. Brown in the pot in single-layer batches, approximately 5 min per batch. Add oil as needed.
- Add beef broth.
Add ½ cup of the beef broth to the pot and scrape off the brown bits off the bottom.
- Add additional flavors.
Add the remaining beef broth, tomato paste, Worcestershire sauce, browned beef cubes, and bay leaf. Bring to a boil, reduce to low heat, and cook for 1 ½ hours until tender.
- Add veggies and herbs.
Add cauliflower, carrots, onion, celery, garlic, and the remaining 2 teaspoons of salt. Remove bay leaf and serve.
Serving Size: 1 serving = 3-4 ounces of protein and 3 teaspoons of sugar