Stacey Hawkins, the Queen of Lean and Green Recipes makes Tender Beef Stew with Rosemary. This low-carb recipe is an Optavia Recipe, Optavia 5 and 1 recipe and complies with most low carb diets. Eat great and lose the weight!
Tender Beef Stew with Rosemary a Lean and Green Recipe
Category
Main Dish
Cuisine
American
Servings
8
Prep Time
10 minutes
Cook Time
4-8 hours
How I love LOVE fall and the comfort food that comes with it. The last thing we want though, is food that literally “sticks to your ribs” or your butt… or your hips, lol.
This tender beef stew recipe is full of flavor, full of character, texture and mouth appeal and will keep you on your program (great for keto, low carb, Optavia recipes, and many more.)
If you’re looking for simple, if you’re looking for easy, if you’re looking for comfort food that is on-point with your goals, then look no further!
Happy Cooking!
Stacey
Ingredients
- 2 1/2 pounds lean stew beef (I use pot roast) cut into 1″ chunks
-
4 teaspoons Stacey Hawkins Roasted Garlic Oil
- 1 C scallions, chopped (whites only)*
- 4 cloves fresh garlic
-
2 Tablespoon (2 capfuls) Stacey Hawkins Rosemary Versatility Seasoning
- 4 Cups beef stock
-
1/2 Tablespoon Stacey Hawkins Dash of Desperation Seasoning
- * You may also use onions instead if you are not on Optavia 5 &1
Directions
Add 1/2 of the Roasted Garlic oil to a large skillet or pot (if cooking the stew on the stovetop and not a slow cooker) and heat over medium high heat.
While the oil is heating, dry the beef off on all sides with a paper towel. Being dry will help it to brown better.
When the oil is sizzling, add 1/2 of the beef and let it cook for 3-4 minutes on two sides until it’s nice and brown. Remove the beef and set aside.
Place the pan back on the stove and add the remaining oil. Repeat the process with the other 1/2 of the beef and cook until browned. Remove the beef and place the pan back on the stove.
The beef should have a nice brown crust, but not be thoroughly cooked when done with the first stage of cooking.
Add the scallions and garlic to the pan and sauté for 5 minutes on medium heat, until the onions are translucent. You may also add fresh rosemary (like I did here) if you should have some on hand. It’s not necessary, however.
When translucent, add the beef stock to the pan and gently scrape the bottom with a wooden spoon to release all the browned bits from the bottom. This is called the fond and it is FULL of flavor.
If you are cooking on the stovetop for the full cycle, simply add the meat back to the pot, stir to combine and cover with a tight lid. Turn the heat to low and simmer for 4 hours until the beef is fork-tender.
If you are cooking in a crock pot or slow cooker, add all the ingredients to the slow cooker, stir to combine and cover with the lid. Cook on low for 6-8 hours or on high for 4 until the beef is fork-tender
Chef's Notes & More
This recipe yields 8 servings of stew.
One serving equals 1 lean (5 oz beef)
1/4 green (scallions) and 1/2 healthy fat (oil)
