Low Carb Hearty Stewed Meat with Vegetables
Warm up any day with this **Low Carb Hearty Stewed Meat with Vegetables**, a wholesome and satisfying one-pot dinner that's rich in flavor and packed with nourishing ingredients. Tender chunks of seared beef chuck roast are simmered to perfection in a savory broth infused with garlic, thyme, and rosemary, alongside a colorful medley of low-carb vegetables like zucchini, celery, mushrooms, and carrots. This slow-cooked stew offers a comforting and healthy twist on a classic dish, with minimal prep time and a deep, robust flavor. Naturally low in carbs and gluten-free, it’s the ultimate crowd-pleaser for family dinners or meal prep, serving up six hearty portions. Best enjoyed piping hot and garnished with fresh parsley for a dash of vibrant freshness—this recipe proves that low-carb can be absolutely delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 celery stalks, sliced
- 2 medium carrots, sliced
- 2 medium zucchini, diced
- 8 ounces mushrooms, quartered
- 4 cups beef broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming excess fat.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the beef cubes in batches until browned on all sides, about 5 minutes per batch. Remove the beef and set aside.
In the same pot, add chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sliced celery, and sliced carrots, cooking for about 5 minutes.
Add the diced zucchini and quartered mushrooms, stirring to combine.
Return the seared beef to the pot. Pour in the beef broth and canned diced tomatoes.
Add dried thyme, dried rosemary, salt, black pepper, and the bay leaf.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 90 minutes or until the beef is tender and the flavors are well combined.
Remove the bay leaf before serving.
Garnish with freshly chopped parsley before serving. Enjoy your hearty low-carb stew warm!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 7364 mg | 320% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 39.6 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 567 mg | 44% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 6937 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
