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Hearty Low Carb Beef & Vegetable Stew


3 pounds beef chuck roast, cubed into 1-1/2" pieces

6 cloves whole garlic peeled and roughly chopped

2 tablespoons bacon grease or olive oil

6 oz tomato paste (1 can)

8 tablespoons butter

1/3 cup apple cider vinegar

2 cups low carb red wine

8 tablespoons butter

1/4 cup stone ground mustard

1 tablespoon Worcestershire sauce

1 can club soda

9 cups of beef stock

12 oz sliced mini portobello mushrooms

2 tablespoons pink Himalayan salt

2 tablespoons black pepper

4 carrots, peeled and sliced into 1/4" thick rings

2 cups peeled radishes, sliced in half

2 leeks, washed, dried and finely chopped

2 bay leaves


In a 12 quart pot over medium high heat, add in the bacon grease (or olive oil) and the beef cubes and garlic.

Cook down, stirring constantly for ten minutes.

Add in the can of tomato paste, mustard, apple cider vinegar and butter and mix well.

Allow the butter to melt down completely.

Add in the club soda. Add in the carrots, radishes, leeks and all remaining seasonings. Pour in the beef broth and cover the pot. Reduce heat to medium low and allow to simmer for two hours, checking on the pot the whole time.

You can also try making this is the crock pot, so you can just walk away and come home to a wonderfully smelling meal!

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