Pat beef cubes dry with paper towels.
Heat olive oil in a skillet over high heat. Sear beef in batches, 2 minutes per side, until browned. Set aside.
Deglaze the skillet with a splash of broth and pour into the crockpot.
Add onion, celery, garlic, turnips, celery root, and carrots to the crockpot.
Place seared beef on top of the vegetables.
Whisk broth, tomato paste, Worcestershire sauce, and smoked paprika together; pour over everything.
Tuck rosemary and thyme sprigs into the stew.
Cook on LOW for 8 hours. Do not lift the lid during cooking.
Remove herb stems. Taste and season with salt and pepper.
For a thicker broth, stir in almond flour slurry and let sit on WARM for 15 minutes.
Serve in bowls garnished with fresh parsley.
Low Carb Crockpot Beef Stew
Prep time: 10 minutes
Cook time: 8 hours
Serves: 6
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 8 hours
- Total time: 8 hours 10 minutes
- Serves: 6
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil (for searing)
- 2½ cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 5 garlic cloves, minced
- 1 medium yellow onion, roughly chopped
- 3 celery stalks, sliced
- 2 medium turnips, peeled and cubed
- 1 cup celery root (celeriac), peeled and cubed
- 2 medium carrots, sliced
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Method
- 1)
Notes
Searing the beef is optional but strongly recommended — it adds a depth of flavor slow cooking alone cannot replicate.
Always season after cooking, not before, as the broth concentrates significantly over 8 hours.
Leftovers taste even better the next day — store in the fridge for up to 4 days or freeze for up to 3 months.