I started out making a beef bourguignon, where the roast soaks in some red wine for a slow eight hours, but instead I made a simple beef stew. The last few times I made the bourguignon my husband wouldn’t eat it because he doesn’t like the taste of wine. And I usually add too much wine to the recipe.
Sometimes, I also like to add a can cream of mushroom soup which introduces a gravy to the dish (and also adds gluten). But, enough about what I didn’t do with this beef stew recipe and more about what actually happens…
I seared all the sides of the roast in a fry pan with butter. What I did differently from normal searing techniques is that I left out covering the roast with flour. This removes the gluten from the entire meal. The thyme sprigs can be tossed in whole. You can pull out the stems easily after its done cooking.
My favorite decision of this beef stew is that we cook the roast whole, but then took it out of the slow cooker to shred it. We used our KitchenAid mixer to easily shred the roast, but you pull the beef the a couple forks. The process might take you a little bit longer, but the roast should be tender enough to fall apart. You can see who a standard roast looks in my Slow Cooker Italian Beef recipe.
Feel free to add more potatoes, but to keep it low carb, we only use a medium-sized one. It’s just too hard to stay away from potatoes for too long. Try swapping out the potatoes for cauliflower if you’re looking to keep this recipe on your keto diet. This recipe yields just about six servings. Five if you fill your bowl!
|View this recipe on MyFitnessPal by clicking here.|
Have you tried this shredded beef stew recipe?