Low Carb Beef Mushroom Stew
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| Servings |
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Ingredients
Meat
- 1 pound beef sirloin tip steak choose a lean cut of grass-fed beef
Fresh Vegetables
- 2 cups carrot[s] about 4 to 5 medium carrots
- 8 ounce package mushrooms
- 4 ounces pearl onions about 1/2 of an 8 ounce package
Canned - Jarred
- 32 ounces organic beef broth choose a brand w/o added sugar or oil like Field Day
Ingredients
Meat
Fresh Vegetables
Canned - Jarred
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Instructions
- Trim beef sirloin and cut into cubes, discarding any excess fat. Warm a bit of avocado or extra virgin olive oil over medium-high heat in a dutch oven or soup pot. Add beef cubes and cook until browned.
- Add beef broth. Bring to a boil. Skim any foam that forms on top and discard. Reduce heat, cover and simmer for 30 minutes.
- Wash vegetables. Cut off ends of pearl onions and peel skin and discard. Cut off ends of carrots, peel, and slice. Cut larger mushrooms in half or quarter. Leave small mushrooms whole.
- After beef and broth simmers for 30 minutes, add pearl onions, carrots, and mushrooms to pot. Bring to a boil, reduce heat and simmer uncovered 30 to 40 minutes or until broth thickens and vegetables are tender.
- CROCK POT METHOD - brown beef and add to crock pot with beef broth, peeled pearl onions, chopped carrots, and prepared mushrooms. Cook 4 to 5 hours or until broth thickens and beef and vegetables are tender.
Recipe Notes
Nutrition label coming soon!
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