Easy Slow Cooker Beef Stew With Mushrooms And Cauliflower

5.0 from 1 vote

This hearty, slow cooker beef stew with mushroom and cauliflower is so quick to put together, and it makes the perfect dinner for a cold winter’s evening.

This easy low-carb stew is prepared with diced stewing beef, cauliflower, garlic, aromatic dried thyme, a hint of tomato, tangy balsamic vinegar, diced mushrooms, and mushroom bullion. Once the stew base is prepared, it is simply simmered in a crockpot/slow cooker until the beef is perfectly tender. Cook on low for 4-7 hours or until the beef is soft and tender.

If you are interested in low-carb soups check the “Tomato Coconut Chicken Soup” or “Hearty Mushroom and Wild Rice” soup recipes.

How To Make Keto Slow Cooker Beef Stew

This section shows how to make Beef Mushrooms and Cauliflower Stew with a step-by-step video and details about the technique, to help you visualize it.

TIPS

Instead of tossing the mushrooms straight in the pot, cook them in a little skillet before you add them. This will help release their moisture, concentrate their natural sugars right in the pot, and lend a big flavor to the whole dish.

Searing the beef pieces before you add the stock makes such a difference in the flavor you get from the soup. It’s the only chance you have to get that delicious caramelization on the meat!

SERVING IDEAS

The beef stew is a hearty meal on its own but if you want you can serve it with mashed cauliflower.

HOW TO STORE LEFTOVERS

You can keep leftovers in the refrigerator for up to 3 days.

Most beef stew recipes, like my beef and mushroom stew, freeze brilliantly. Place leftover stew in airtight containers and store in the freezer for up to three months.
Defrost frozen beef stew in the fridge overnight before reheating.

Slow Cooker Beef Stew With Mushrooms And Cauliflower | Low-Carb

Recipe by Modernfifty.tv kitchen

This Crockpot Beef Stew recipe is quick to prepare and the crockpot does the rest!

Course: SOUPCuisine: AmericanDifficulty: Easy

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

hours

Calories

442

kcal

Cook Mode

Keep the screen of your device on

Ingredients

1 ½ pounds boneless beef cut into 1 ½-inch pieces
½ tablespoon salt
½ tablespoon pepper
extra-virgin olive oil
12 ounce mixed or portobello mushrooms, cut into 1 1/2-inch pieces
1-2 cloves chopped garlic
2 tablespoons tomato paste
2 tablespoons balsamic or red wine vinegar
1 tablespoon dried thyme
1 teaspoon smoked paprika
1 teaspoon Cayan paper
1 cube chicken or mushroom broth
3 cups water
2 bay leaves
1 pound cauliflower florets, cut into 1 ½-inch pieces
1/4 cup chopped fresh parsley

Directions

Chop 1-2 cloves of garlic, and cauliflower into 1 ½ inch florets, mix of mushrooms into 1 ½-inch pieces, and boneless beef into 1 1/2-inch pieces.
Turn on the slow cooker on low.
Sprinkle beef with salt and pepper and brown beef on all sides, 5 to 10 minutes to create flavorful fond.
Mix 2 tablespoons of tomato paste and 1 cube of beef broth in 4 cups of boiling water and add it to a slow cooker.
Add all spices to the slow cooker and mix it well.
Transfer into the slow cooker beef.
Add mushrooms and 2 tablespoons of olive oil to frying pan. Cook over medium heat until mushrooms have released their liquid, about 5 minutes. Continue to cook until the mushrooms are dry.
Stir in cauliflower, cover with lead, and cook for 4-6 hours.
Once the stew is ready, discard bay leaves. Transfer 1 cup of cooking liquid and 1 cup of cauliflower to a blender and process until smooth. Stir cauliflower puree into stew. Keep some cauliflower florets whole to bite into.
Sprinkle individual portions evenly with parsley before serving.
The beef stew is a hearty meal on its own but if you want you can serve it with mashed cauliflower.

Recipe Video

Notes

NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition Facts

Total number of serves: 4
Calories: 442kcal
Fat: 18.7g
Carbohydrates: 10g
Fiber: 2.2g
Protein: 59g

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Common questions people ask

Use fatty boneless beef short ribs because they turn meltingly tender with long, slow cooking.

Using the wrong cut of meat.
The long, slow cooking time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become tender.

You can overcook stew in the slow cooker. The meal will still be edible, but longer cooking will diminish the flavor of the finished dish, and the stew may dry out slightly as the moisture evaporates.

Raw mushrooms can be put directly into the slow cooker and should be added at the start of the cooking time.

Mushrooms will, however, release a lot of liquid as they cook. The liquid adds flavor to the cooking broth but it is necessary to account for this released moisture to ensure the finished dish is not swimming in liquid.

If using raw mushrooms in a slow cooker, the best strategy is to reduce other additional liquids in the recipe by at least 1/4 to 1/2 cup.

Once the stew is ready transfer 1 cup of cooking liquid and 1 cup of cauliflower to a blender and process until smooth. Stir cauliflower puree into stew. It will thicken the beef mushroom stew.

Slow Cooker Beef Stew With Mushrooms And Cauliflower | Low-Carb

How To Make Keto Slow Cooker Beef Stew