Beef and Mushroom Stew
This is a really simple version of a beef stew but low-carb since we substitute the potatoes for mushrooms. The mushrooms add a beautiful earthy flavor to this stew and I love how juicy and savory they are. You can use any type of mushroom, my favorite are baby Bella as they are affordable and easy/reliable to find at my local grocery store. However I can’t help but think how heavenly this recipe would be with shiitake mushrooms too!
Browning your beef is essential for amazing flavor! It release all the fats and makes the stew taste amazing, trust me - its a bit of effort but very much worth it. Your stew will taste that much better once all done! Thyme adds such an amazing flavor to this stew with the savoriness of the beef and mushrooms, feel free to use fresh or dried thyme! I also love adding bay leaves if you have any, the aromatics are delicious and truly add to the allure of this recipe.
Mushrooms replace potatoes in this low-carb version of your typical beef stew! Make sure to wash your mushrooms well as they can be really dirty. The veggies used add a wonderful taste and texture to this recipe, but as always use what you have on hand, and feel free to tailor this recipe to your needs! I love the sweetness carrots bring to this recipe and celery is a must in any beef stew. I like peeling my carrots but if you like scrubbing them that works amazingly too!
Tender veggies accompanied by savory beef and mushroom truly make for a match made in heaven! This stew is great when stored as leftovers, I always look forward to lunch the next day when I make this for dinner. Cozy up with a big ‘ol bowl and enjoy, dear!
Servings | 6 |
Time | 2 hours 15 mins (15 mins to prep + 2 hours to cook) |
Ingredients
- 2 tbsp olive oil or avocado oil
- 1.5 pounds stew beef
- 3 carrots, peeled and chopped
- 1 white onion, chopped
- 3 celery stalks, chopped
- 8 oz mushrooms, washed and cut
- 6 cloves of garlic, minced
- 3 tbsp tomato paste
- 5 cups beef broth (or broth of choice)
- 1-2 bay leaves
- 1/2 tsp dried thyme or 3-4 sprigs of fresh thyme
- salt and pepper to taste
Instructions
- Add oil to a pot on medium high heat and brown the stew beef. I like to lightly salt the beef at this point too. Once browned remove from the pot and set aside.
- Sauté carrots, onion, celery and mushrooms on medium high heat until onion is translucent. Then add garlic and sauté until fragrant.
- Add the beef back in along with the tomato paste, cooking for a minute or two.
- Pour in the beef broth and stir in the bay leaves, thyme, salt and pepper.
- bring to a boil and simmer for 2 hours, then enjoy!