The Soup Kitchen: Beef and Mushroom Stew

I made a low carb version of beef stew changingnup the veggies used since carrots and potatoes are high glycemic veggies. I used mushrooms, celery, green beans, and cabbage.

The ingredients:

2lb beef stew meat

2 TBSP butter

1 C celery

1 C green beans

1 C mushrooms

1 C chopped Cabbage

8 C beef bone broth

1 TBSP Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp Savory

2 tsp thyme

1 tsp bay leaf powder or 1 bay leaf

Salt and pepper to taste

Crushed red pepper to taste

1-2 tsp xanthum gum to thicken

The recipe:

Brown stew meat prior to adding to crockpot.

In a crockpot, add all ingredients.

Set crockpot on low and cook 6-8 hours until meat is tender. 

Notes:

I added the xanthum gum halfway through and used 2 tsp. Mix well until powder is combined.

My crockpot took about 8 hours to get the meat tender. If, at 8 hours the meat is still tough, add more cooking time. Low and slow is key. 

If you don't have savory you can use rosemary.