Slow-Cooker Beef Stew
Slow-cooker beef stew with lean chuck, carrots, mushrooms and turnips in place of potatoes, cooked low and slow until tender. About 17 g of carbohydrate and 34 g of protein per bowl.
One serving
One serving is about 1¾ cups. Prep 20 min · Cook 8 h 15 min.
Steps
Heat the olive oil in a skillet over medium-high heat and brown the beef chuck in two batches, about 8 minutes.
AI-generated illustrative image. Move the beef to a slow cooker and add the onion, carrots, celery, mushrooms, turnips and garlic.
Whisk the tomato paste and Worcestershire sauce into the beef broth and pour it over. Add the thyme, bay leaves, salt and black pepper.
Cover and cook on low until the beef is very tender, about 8 hours, or on high for 4 hours.
Whisk the cornstarch with ¼ cup of the cooled cooking liquid, stir it in and cook uncovered on high until thickened, about 15 minutes.
Remove the bay leaves and sprinkle with parsley.
On the plate
A complete meal in a bowl, with protein, vegetables and a measured amount of carbohydrate: about 17 g per serving. Turnips stand in for potatoes.
Nutrition
| Nutrient | Per serving (1/6 of recipe) |
|---|---|
| Calories (kcal) | 337 |
| Total carbohydrate | 17 g |
| Dietary fiber | 4 g |
| Total sugars | 7 g |
| Protein | 34 g |
| Total fat | 16 g |
| Saturated fat | 6 g |
| Sodium | 545 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| beef chuck Beef chuck, lean, raw | 900 g | 1.9 g | “Beef, chuck, under blade center steak, boneless, Denver Cut, separable lean only, trimmed to 0" fat, select, raw”, USDA SR Legacy, FDC ID 168653 |
| olive oil Olive oil | 14 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| onion Onion, raw | 150 g | 14.0 g | “Onions, raw”, USDA SR Legacy, FDC ID 170000 |
| carrots Carrots, raw | 240 g | 23.0 g | “Carrots, raw”, USDA SR Legacy, FDC ID 170393 |
| celery Celery, raw | 150 g | 4.5 g | “Celery, raw”, USDA SR Legacy, FDC ID 169988 |
| mushrooms Mushrooms, white, raw | 225 g | 7.3 g | “Mushrooms, white, raw”, USDA SR Legacy, FDC ID 169251 |
| turnips Turnips, raw | 300 g | 19.3 g | “Turnips, raw”, USDA SR Legacy, FDC ID 170465 |
| garlic Garlic, raw | 12 g | 4.0 g | “Garlic, raw”, USDA SR Legacy, FDC ID 169230 |
| tomato paste Tomato paste, no salt added | 32 g | 6.0 g | “Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 170459 |
| beef broth Beef broth, reduced sodium | 720 g | 1.4 g | “Soup, beef broth, less/reduced sodium, ready to serve”, USDA SR Legacy, FDC ID 172889 |
| Worcestershire sauce Worcestershire sauce | 15 g | 2.9 g | “Sauce, worcestershire”, USDA SR Legacy, FDC ID 171610 |
| thyme Thyme, dried | 2 g | 1.3 g | “Spices, thyme, dried”, USDA SR Legacy, FDC ID 170938 |
| bay leaves Bay leaf | 1 g | <1 g | “Spices, bay leaf”, USDA SR Legacy, FDC ID 170917 |
| salt Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| black pepper Black pepper, ground | 1 g | <1 g | “Spices, pepper, black”, USDA SR Legacy, FDC ID 170931 |
| cornstarch Cornstarch | 16 g | 14.6 g | “Cornstarch”, USDA SR Legacy, FDC ID 169698 |
| parsley Parsley, fresh | 8 g | <1 g | “Parsley, fresh”, USDA SR Legacy, FDC ID 170416 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: thyme (); bay leaves (total sugars); salt (); black pepper ().
Calculation engine v1.3.0.
Swaps and variations
- Stovetop
- Simmer it covered in a large pot over low heat for 2 hours, until the beef is fork-tender.
Storage
Refrigerate within 2 hours, up to 4 days, or freeze up to 3 months; reheat to 165°F (74°C). It tastes better the next day.
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/slow-cooker-beef-stew. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about slow-cooker beef stew.
What can you use instead of potatoes in beef stew?
Turnips or radishes; they soften like potatoes with far fewer carbohydrates.
Do you have to brown beef for stew?
It’s optional, but browning gives the stew a deeper flavor and a darker gravy.
How many carbohydrates are in this beef stew?
About 17 g per bowl, with 4 g of fiber and 34 g of protein.
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