Low carb beef stew made with butternut squash and yams? You betcha! Who says stew has to have carrots and potatoes? That’s so last year. This low carb beef stew recipe is both sweet and savory. Your family will love it, and best of all, it’s low glycemic, too. If you are watching your sugar intake, or need recipes for an anti fungal diet, try this one. But really, this recipe is great for absolutely everybody because it’s just plain great tasting. Everyone will love it, I promise.
I love grass fed beef for many reasons, mainly because it’s better for you. If you plan to make this low carb beef stew organize your shopping to include a better, more healthier beef option. Mine was made with a bottom round roast that I diced myself. I like to leave the fat on the meat rather than trimming it off, but you can certainly do whatever you wish.
I’d love to take all the credit for this recipe, but I had a lot of help from Candace at Candida Free Candee. This recipe is a close cousin to her Crockpot Beef and Root Veggie Stew. I added a little butternut squash, and exchanged the fresh parsley for dried parsley. My recipe was roasted in the oven in my favorite new toy, a 3.5-Quart Simax Round Glass Casserole Dish with Lid. Candee added some beef broth, but I opted to stick with plain old water and a few handy herbs. My corn free peeps know why. If you buy a good cut of beef that isn’t too lean you’ll get a nice au jus even without the broth. If you don’t have a corn allergy, feel free to substitute the water for your favorite beef broth. But honestly, the garlic, onion, yams, and root veggies make a wonderful combination of flavors just on their own.
Ingredients for Low Carb Beef Stew:
2 lbs Beef Bottom Round Roast, Pasture Raised (Grass Fed)
1 large yellow onion chopped
2 large cloves garlic chopped (pictured above is a whole bulb, just break off 2 cloves and peel off the skins)
4 TBSP olive oil (It’s for the bottom of the pot.)
1 Tablespoon sea salt
2 teaspoons pepper
12 oz chopped parsnips (That’s about 3-4 medium parsnips.)
8 oz chopped rutabaga (one small one)
1 lb of chopped yams (two medium-sized or one huge one. If you are in the U.S. they might be labeled sweet potatoes.)
10 oz chopped butternut squash (It’s a pretty small one.)
2 TBSP dried parsley
1 TBSP dried basil
1 bay leaf
3/4 cup water
Directions for Low Carb Beef Stew:
Dice your garlic and onions. Sautee them in a dutch oven pot lightly covered with olive oil at medium low heat. I like to use gas mark 3. Dice your bottom round roast into large chunks and add it to the pot. Season with salt and pepper to help render the garlic, onions, and meat. Keep it cooking until there is nice carmelization on the meat. While that’s cooking, dice up your rutabaga, parsnips, yam, and butternut squash. I’ve included weight measurements, but don’t let that scare you off. Go ahead and wing it with what you’ve got. Use it all. Throw all your diced vegetables, parsley, basil, bay leaf, and water into the pot. Give it a good stir. Then throw your uncooked low carb beef stew into a 3.5 quart casserole dish with a lid and bake at 350 degrees Fahrenheit for about 2 hours. You’ll know when it’s done when you get a glorious smell. Enjoy!