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Before you jump to Low Carb Slowcooker Beef Stew recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.
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A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.
As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. It is reasonably easy to live green, of course. It’s related to being practical, more often than not.
We hope you got benefit from reading it, now let’s go back to low carb slowcooker beef stew recipe. You can cook low carb slowcooker beef stew using 16 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Low Carb Slowcooker Beef Stew:
- Take Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.)
- Use Low Sodium Beef Broth
- Prepare Worcestershire Sauce
- Take Tomato Paste
- Prepare Kosher Salt
- Provide Freshly Ground Black Pepper
- You need Dried Oregano
- You need Dried Rosemary
- Get Dried Parsley
- Get Marjoram
- Prepare Fresh Thyme Leaves
- Prepare Carrots Sliced into 1 Inch Pieces
- Take Garlic Minced
- Prepare Celery Stalks Cut into 1/2 Inch Pieces
- Take Large Yellow Onion Chopped
- Provide Package of White Button Mushrooms
Instructions to make Low Carb Slowcooker Beef Stew:
- I started with getting my meat and veggies in the crockpot. I used a 3.5 pound chuck roast which I trimmed and cubed into about 1.5 inch pieces. I chopped 1 large onion, 5 carrots, 3 celery stalks, and 3 cloves of garlic. Turn your crockpot on the low 8 hour setting. Add the veggies first and then put the cubed meat on top. Cover and let it start to warm while you get your broth and seasoning ready.
- In a bowl Combine 2 cups of low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/2 teaspoon dried parsley, 1/4 teaspoon marjoram, and the leaves from a few sprigs of fresh thyme (about 2 teaspoons.) Mix well and then pour over your meat and veggies.
- Cover and let cook for 7 hours (stirring every 2 hours.)
- After 7 hours spoon out some of the broth and veggies (about 1.5 to 2 cups.) Either use a blender or an immersion blender to blend until smooth, but be very careful because it is very hot.
- Add one 8 ounce pack of mushrooms (quartered,) and add the broth and veggies you just blended. Give it a taste and add salt and pepper to taste.
- Stir and let cook for the last hour uncovered. - - By blending the veggies and broth you make a thicker gravy without having to use flour or cornstarch. - - I served it over a cauliflower mash. If you're wanting to indulge rice or potatoes are good serving suggestions as well.
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