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Beef and Mushroom Slow Cooked Stew

Prep Time: 15 minutes
Cook Time: 4 hours
Course: Main Course
Cuisine: American, Australian Keto
Keyword: Beef and Mushroom Stew, Beef Stew, Hearty Stew, Slow Cooked Stew
Servings: 4
Calories: 565kcal
Author: Kim Caruk

Equipment

  • Slow Cooker

Ingredients

  • 800 g chuck beef diced
  • 3 tbsp olive oil extra virgin
  • 1 onion diced
  • 1 tsp garlic minced
  • 4 slices bacon diced
  • 1 cup red wine dry
  • 2 cups beef stock
  • 4 tbsp tomato paste
  • 10 button mushrooms quartered
  • Fresh thyme
  • Salt and pepper

Instructions

  • Heat 1/2 of the oil in a large heavy based pan. Sauté 1/2 of the diced beef browning all over. Repeat with remaining beef. Remove and set aside.
  • To the same pan add the diced onion and bacon, sauté until translucent. Add the garlic and fresh thyme sprigs, sauté for a further 2 minutes.
  • Turn the slow cooker on to low.
  • Deglaze the pan with the red wine and beef stock.
  • Add all ingredients into the slow cooker and stir through the tomato paste.
  • Cover with lid and allow to cook for 3-4 hours or until meat is lovely and tender.
  •  Serve with favourite vegetables or mashed cauliflower.

Notes

If you’d prefer the sauce to be thicker you can thicken it with a little xanthan gum or arrowroot powder if xanthan gum isn’t your thing. I know arrowroot is high in carbs however I’d only use 1-2 teaspoons to thicken this dish so really the amount that you’d be consuming would be minimal however it’s completely up to you.

Nutrition

Calories: 565kcal | Carbohydrates: 10g | Protein: 43g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 534mg | Potassium: 1324mg | Fiber: 2g | Sugar: 5g | Net Carbs: 8g
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