Low-Carb Beef Stew

Directions

Step 1

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

Tips

To make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.

Nutrition Facts

Serving Size: 1 1/3 cups

Per Serving:

206 calories; protein 21.4g; carbohydrates 6.2g; dietary fiber 0.8g; sugars 2.3g; fat 9.2g; saturated fat 2.4g; cholesterol 48.4mg; vitamin a iu 50.3IU; vitamin c 2.3mg; folate 19.5mcg; calcium 24.4mg; iron 2.5mg; magnesium 26.5mg; potassium 610.4mg; sodium 423.5mg; thiamin 0.1mg.

Exchanges:2 1/2 lean protein, 1 1/2 fat, 1/2 vegetable

beef, onion, paste, tomato