Low-Carb Beef Stew

Turnips give this recipe an earthy flavor with a texture that is similar to potatoes—just with fewer carbs—so enjoy this flavorful stew.

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)

1 lb. beef stew meat (chuck) trimmed and cut into 1-inch pieces

1 sm. Onion, chopped

8 ounces mushrooms, quartered

1 tsp. chopped fresh rosemary

¾ tsp. salt

½ tsp. ground pepper

2 tbsp. all-purpose flour

1 tbsp. tomato paste

½ c. dry red wine

4 c. low-sodium beef broth

1 med. White turnip, peeled and cut into 1-inch chunks

1 med. Carrot, peeled and cut into 1-inch chunks

Preparation

The prep time for this recipe is about 20 minutes and is ready in about 50 minutes.

Heat the oil in a large pot over medium-high heat.  Add beef, onion, , mushrooms, rosemary, salt and pepper.  Cook, stirring until the meat has browned on all sides, at least 5-8 minutes.  Stir in flour and tomato paste; cook, stirring for 1 minute.  Add in wine and cook for another 1 minute, scraping up any browned bits from the bottom of the pan.  Add in broth, turnip, and carrot.  Bring to a boil.  Partially cover and reduce the heat to maintain a simmer.  Cook, stirring occasionally, until the beef and vegetables are tender and the broth has thickened slightly, about 30 minutes.

If you want to make ahead of time:  refrigerate stew up to 4 days or freeze for up to 4 months.  To thaw, reheat before serving.

Nutrition Information

Serving size:  1 1/3 c.

Per serving:  206 calories; 9 g. fat (2 g. saturated); 1 g. fiber; 6 g. carbohydrates; 21 g. protein; 20 mcg. Folate; 48 mg. cholesterol; 2 g. sugars; 0 g. added sugars; 50 IU Vitamin A; 2 mg. Vitamin C; 24 mg. Calcium; 2 mg. Iron; 423 mg. Sodium; 610 mg. Potassium.

Carbohydrate servings:  ½

Exhanges:  2 ½ lean protein; 1 ½ fat; ½ vegetable.