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prep time
15 min
cook time
2 h 0 min
ready time
2 h 15 min
Low-Carb Autumn Beef Stew with Pumpkin and Mushroom
As autumn sweeps in with its cool breezes and colorful foliage, our cravings turn to heartier, warming meals. In the realm of Low-Carb autumn recipes, there's nothing quite like a comforting bowl of beef stew to satisfy your seasonal appetite. In this article, we delve into the Low Carb-friendliness of beef stew, explore proper storage methods for this rich and hearty dish, and suggest delightful accompaniments that perfectly complement this autumnal feast.
Is beef stew Low-Carb?
Absolutely! Beef stew, when prepared thoughtfully, can be a fantastic addition to a Low-Carb diet. This autumn beef stew recipe is tailored to align with Low-Carb diet principles, ensuring that you can indulge in its rich flavors while maintaining your dietary goals. The key is prioritizing nutrient-dense ingredients like beef, mushrooms, and Low-Carb vegetables while minimizing carb-laden components like potatoes. By doing so, you can savor the heartiness of a traditional beef stew without worrying about excess carbs.
How should you store this Low-Carb beef stew?
Storing your Low-Carb autumn beef stew is a breeze. Simply transfer any leftovers to an airtight container, ensuring a snug fit to preserve freshness. For short-term storage, refrigerate the stew. This method keeps it fresh for several days, allowing you to enjoy its flavors over multiple meals. Alternatively, if you intend to savor it later or prepare larger batches for meal prepping, consider freezing the stew. By freezing, you can extend its shelf life for several months, making it a convenient and readily available option for busy days.
What should you serve this Low-Carb Autumn beef stew with?
Pairing options for your autumn beef stew are both diverse and delicious. To keep the meal Low-Carb, consider serving it with a side of cauliflower mash or riced cauliflower. These Low-Carb alternatives mimic the texture of traditional starches without the excess carbs. Additionally, a crisp garden salad with a light vinaigrette dressing can provide a refreshing contrast to the stew's richness. Another delightful choice is a slice of Low-Carb or Keto-friendly bread, perfect for sopping up the savory broth. Experiment with these side dishes to find your ideal combination and elevate your Low-Carb autumn feast.
Net Carbs
10 g
Fiber
2.7 g
Total Carbs
13.5 g
Protein
58.9 g
Fats
20.3 g
487 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beef stew meat
600 g
Salt
1 tsp
Black pepper
1 tsp
Avocado oil
1 tbsp
Butter
1 tbsp
Red onion
1 small
Mushrooms, raw
300 g
Carrots, raw
1 medium - 6" to 7" long
Pumpkin Raw
180 g
Garlic
3 clove
Tomato paste
2 tbsp
Mustard Yellow Prepared
2 tsp
Red wine
0.5 cup
Oregano, dried
1 tsp
Organic Beef Stock
4 cup
Worcestershire sauce
1 tbsp
Erythritol Granulated
1 tbsp
Baking Aids Xanthan Gum
0.5 tsp
Parsley
2 tbsp, chopped
Recipe Steps
steps 8
2 h 15 min
Step 1
Slice the onion, mushrooms, and carrots, mince the garlic, and cut the pumpkin into 1-inch cubes. Pat the beef dry with a paper towel and season with salt and pepper. Heat a heavy-bottomed pot over medium-high heat and add the oil and butter.Step 2
Working in 2 batches, brown the stew meat pieces until caramelized, about 4 minutes per batch. Transfer to a plate and set aside. Add the mushrooms and cook for 5 minutes. Reduce heat to medium-low, and add the onions.Step 3
Saute until soft and translucent. Add the garlic and saute until fragrant, about 30 seconds more. Add the tomato paste and Dijon mustard to the pan. Stir for about a minute before adding the wine.Step 4
Add the wine and use a wooden spoon to scrape up all of the brown bits from the bottom of your pot. Return the meat to the pot along with any accumulated juices. Add in the oregano, beef stock, Worcestershire sauce, and sweetener.Step 5
Bring to a boil over medium-high heat, then reduce heat to a simmer. Simmer, partially covered, until the meat is fork-tender, 1 hour and 15 minutes. Add the pumpkin and carrots and stir.Step 6
Simmer for an additional 45 minutes until the veggies are tender. Remove 1/2 cup of liquid and transfer it to a bowl. Add the xanthan gum and whisk until dissolved.Step 7
Return the slurry to the pot and stir. Bring to a simmer, then take off the heat. Taste and adjust seasoning as needed.Step 8
Let the stew cool for 10 minutes, then garnish with fresh parsley. Serve immediately.
