Low Carb Crock Pot Beef Guiness Stew Food

SLOW COOKER GUINNESS® BEEF STEW

Slow Cooker Guinness® Beef Stew image

This is a recipe my husband got from one of his co-workers. He absolutely loves this!

Provided by Sandy Ross

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 4h45m

Yield 8

Number Of Ingredients 15

Ingredients

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
¼ cup vegetable oil
1 large yellow onion, coarsely chopped
1 (15 ounce) can Irish stout beer (e.g. Guinness®)
4 cloves garlic, chopped
1 (14.5 ounce) can beef broth
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
2 bay leaves
1 pound round red potatoes, halved
3 carrots, cut into 1-inch chunks
1 (17.5 ounce) package frozen puff pastry, thawed and cut into quarters

Steps:

Combine flour, salt, and pepper in a shallow dish; add beef pieces. Toss to coat each piece evenly. Reserve remaining flour mixture for later use.
Heat oil in a large non-stick skillet; cook and stir coated beef, working in batches, until browned on all sides, about 10 minutes per batch. Transfer cooked beef to a slow cooker.
Cook and stir onion in the same skillet used for beef until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute. Scrape browned bits of food from bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
Mix beef broth, parsley, thyme, and bay leaves into beef mixture in slow cooker.
Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in the reserved flour mixture; stir well. Add potatoes and carrots.
Cook on High until potatoes are tender, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Arrange puff pastry on baking sheets; pierce each piece several times with a fork.
Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

Nutrition Facts : Calories 737.7 calories, Carbohydrate 47.2 g, Cholesterol 77.3 mg, Fat 48.5 g, Fiber 3.2 g, Protein 27.7 g, SaturatedFat 14.2 g, Sodium 677.7 mg, Sugar 2.9 g

EASY LOW CARB BEEF STEW RECIPE

EASY Low Carb Beef Stew Recipe image

Provided by Julie Elsdon-Height

Time 6h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 lb beef, cut into 1" cubes
2 carrots, small, cut into slices
3 parsnips, small, cut into slices
1 tsp onion powder
3 celery stalks, chopped
1 tsp garlic, minced
1 ½ tsp Italian seasoning
1 bay leaf
6 cups beef broth
Xantham gum (optional)
as desired salt and pepper

Steps:

In the slow cooker bowl, combine all the ingredients.
Cook on low for 6 - 7 hours or high for 4 - 5 , or until the meat is very tender and falls apart.
Optional step - leave the stew as is, or if you want to thicken it, use a small amount of xanthan gum
mixed with water (much like cornstarch and water), to thicken the gravy. This step is optional and does
not contribute to the taste of the stew.
Taste the gravy for final seasoning adjustments. Remove the bay leaf before serving.
Serve this on mashed or riced cauliflower.
Enjoy!

CROCK-POT GUINNESS BEEF STEW

Crock-Pot Guinness Beef Stew image

This stew takes a little bit more preparation than other recipes before adding into the crock-pot, but it's worth it! You then just let it slow-cook all day and you'll have yourself a thick, hearty and flavorful beef stew at dinnertime. This is a favorite on a cold fall or winter afternoon, great for big family or company!

Provided by Chef Buckwalter

Categories Stew

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

3 tablespoons olive oil
1 1/2-2 lbs stewing beef
flour
salt & pepper
2 tablespoons olive oil
1/2 sweet vidalia onion, chopped
2 garlic cloves, pressed
1 -2 teaspoon paprika
1 cup red wine
12 ounces approx. tomato sauce (1/2 jar)
1 teaspoon dried thyme
handful sugar
1/4 cup Worcestershire sauce
3 celery ribs, chopped
3 -4 shallots, peeled & cloves separated
3 -4 garlic cloves, sliced
1/2 bunch fresh parsley, chopped
bay leaf
1 cup baby carrots, diced
1/2 small butternut squash, cubed
5 -6 small red potatoes
1 (10 1/2 ounce) can French onion soup
24 ounces guinness beer (2 bottles or cans)
0.5 (8 ounce) package sweet frozen peas (optional)

Steps:

Heat oil in large skillet. Toss beef, flour, salt & pepper in zip-lock bag until beef is thoroughly coated. Add to hot oil and sear beef chunks on all sides until browned. Set beef in crock-pot.
Using same pan, heat additional oil and add vidalia onions, paprika, garlic and sautee until onions translucent and reddish brown. Add red wine (approx. 2 cups or so) and bring to a boil. Cook for approximately 5 minutes and then add about half jar tomato sauce. Sprinkle in thyme and sugar (if necessary), to taste. Bring to a boil once again, cook for another 5 minutes.
While sauce is cooking, add Worcestershire sauce, celery, shallots, garlic, parsley, bay leaves, carrots, squash & potatoes to crock-pot on top of seared beef. I usually add them in this order. Once tomato-wine sauce is ready, add to crock-pot along with french onion soup and then lastly, the Guinness beer. Gently stir, allowing liquids to reach throughout.
Cook on high setting approximately 6+ hours, then on low for another 2 hours. Stew should be just about done when meat begins to fall apart upon stirring and also when squash and potatoes have reduced in size. You may need to mash meat with wooden spoon to loosen, if necessary.
If sauce hasn't thickened enough, add starch (premixed with a little water) to stew, stir and cook on low until it is as thick as desired. If too dry, add more Guinness. Stir in sweet peas (optional), before serving. Enjoy!