A stew for dinner when eating low carb?

[QueenofallIsee]

In cold weather my children enjoy a stew after school and I like it as I can slow cook it so less hassle after work. Usually it would have root veg and potatoes in it so that is of course a no no!

Do any of the experienced low carbers have a beef stew recipe?

i slow cook a lot of low carb meals. you are right that you have to be careful of the root veg, so i won't use them and will usually have a smaller portion than i would have had when including root veg (so probably the same amount of meat, just not bulked out because you don't need it really), but i love mushrooms so i will add lots of roughly chopped mushrooms which does add some bulk

you also need to be careful of the quantity of onions as these can be very carby (substitute shallots or leeks)

it does end up being a bit thinner than a normal stew too because you won't be adding flour, but you can reduce on the hob if it's really liquidy

my low carb beef bourguignon (sort of) is:

about 500g shin beef (very cheap and delicious slow cooked)
butter
2-3 finely chopped shallots
2 crushed garlic cloves
maybe some finely chopped celery
glass red wine
beef stock (to taste really, you can top up with water if needed and reduce later if needed)
dash worcestershire sauce (optional)
(also optional is dried porcini mushrooms, soaked in boiled water from the kettle, add both mushrooms and liquid to the stew)
bouquet garni
bay leaf
shitloads of chopped raw mushrooms

brown beef in butter, remove with slotted spoon, set aside
soften shallots and garlic (and celery)
add wine and reduce until alcohol evaporated
return beef and the rest of the ingredients, season as needed
slow cook on low for hours and hours (maybe 6-8?)
if too liquidy, reduce on the hob before serving

it's lovely with kale wilted in butter

Thank you so much WillieWaggleDagger, that is dead helpful!

I like to add full fat yogurt to the sauce before seving to make it creamy and a bit thicker. Just be careful it's not too hot though or it'll split.

Swede, turnip and celeriac aren't as high in carbs as many other root veggies, though I'm not sure if they make the under 3% carbs cut.

I put loads of leeks and celery in my soups and stews usually.

yy to swede, turnip and celeriac (though celeriac might go a bit mushy in the slow cooker). i avoid them because thye give me terrible wind!

I do chilli (without the kidney beans which everyone hates but me) or bolognese type sauces in the SC using steak and add a sliced block of mozarella, the pot is a sod to clean but mine love it. They have theirs with rice or pasta and I have shredded cabbage or cauli rice

500g braising steak chopped into strips
2 cloves garlic chopped
1 small red onion
100g mushrooms finely chopped
400g chopped toms with herbs (check carbs - I used Morrisons and 2g/100)
big squirt of tom puree
beef oxo
100ml water
chopped chillis (if making chilli)

brown meat, onion & garlic, chuck in SC, add mushrooms, herbs of choice, pour on toms, add puree, oxo and water, good stir and cook on low all day. If you eat as soon as you get home I'd add the mozarella at this stage but we don't eat til later so I add it when I get home and turn the SC to high if its not melted enough when we're ready to eat.

Big chunks of celery also are gorgeous in a stew. And near the end I tend to chuck in a load of chopped leeks.