Slow Cooker Beef and Mushroom Stew (diabetic)
Printed from Inclusive Kitchen — Slow Cooker Beef and Mushroom Stew
Slow Cooker Beef and Mushroom Stew is a comforting dish that warms the soul, especially on chilly evenings. This diabetic-friendly variant maintains all the rich flavors of traditional stew while swapping out high-carb ingredients for healthier options. Instead of potatoes, we use a medley of root vegetables like carrots and turnips, which provide a satisfying texture without the extra sugar. The mushrooms add an earthy depth, while lean cuts of beef ensure that you’re getting protein without the excess fat.
Historically, stews have been a staple in many cultures, providing a way to use up leftover meats and vegetables. The slow cooking method allows flavors to meld beautifully, creating a dish that feels both rustic and refined. Plus, with the convenience of a slow cooker, you can set it and forget it—perfect for busy weeknights or lazy weekends. Just remember, the only thing you need to stir is your imagination!
To make this stew even more appealing, we incorporate herbs like thyme and rosemary, which not only enhance the flavor but also offer health benefits. And let’s not forget the importance of seasoning; a pinch of salt and pepper can elevate the dish from ordinary to extraordinary. So, gather your ingredients, and let’s get cooking—your taste buds will thank you, and your waistline will too!
Ingredients
- 2 pounds lean beef stew meat
- 8 ounces mushrooms, sliced
- 2 medium carrots, diced
- 2 medium turnips, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth, low sodium
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Begin by preparing your ingredients. Chop the onion, dice the carrots and turnips, and slice the mushrooms. This will ensure everything cooks evenly and saves you time later.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once the oil is shimmering, add the beef stew meat and sear it for about 5-7 minutes until browned on all sides. This step enhances the flavor of the meat.
- Transfer the browned beef to your slow cooker. Add the chopped onion, minced garlic, diced carrots, diced turnips, and sliced mushrooms on top of the beef.
- In a separate bowl, mix together the low-sodium beef broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper. Stir until the tomato paste is fully dissolved.
- Pour the broth mixture over the beef and vegetables in the slow cooker. Make sure everything is well combined, and the vegetables are submerged in the liquid.
- Cover the slow cooker with its lid and set it to low heat. Allow the stew to cook for 8 hours, or until the beef is tender and the vegetables are cooked through.
- About 30 minutes before serving, check the seasoning. Taste the stew and adjust the salt and pepper if necessary. This is your chance to make it just right!
- Once the cooking time is complete, carefully remove the lid and give the stew a gentle stir. The aroma should be inviting, and the beef should be fork-tender.
- Serve the stew hot, garnished with fresh herbs if desired. It pairs wonderfully with a side of whole-grain bread or a simple green salad.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Nutrition (per serving)
- Calories: 320
- Carbs g: 18
- Protein g: 30
- Fat g: 12
- Sugar g: 4
