Low Carb Crock Pot Beef Stew

By McCarleyRHLAC

Ingredients

• 2 lbs. Stew Beef
• 8 oz. Nitrate Free Beef Bacon - If you can't find it, regular bacon will work just fine
• 4 Mini Bell Peppers - 2 Red, 2 Orange
• 6 oz. Cremini Mushrooms
• 1 Leek
• 2 Ribs Celery
• 2 Roma Tomatoes
• 3 Small Carrots - I used 1 yellow, 1 orange, and 1 purple
• 1/2 Large Onion
• 4 Cloves Garlic - Minced
• 2 Cups Beef Stock - Divided
• 3 Tbs. Olive Oil
• 1 Tbs. Worcestershire Sauce
• 3 tsp. Kosher Salt
• 1 tsp. Black Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Oregano
• 1 Bay Leaf

Preparation

Step 1

Turn crock pot on low setting


Chop all your veggies and add them to the crock pot with 1 cup of your beef stock. Cover and let the veggies sweat about 1 hour


Sprinkle some Salt & Pepper on your stew beef. Heat olive oil over medium high heat. When you pan is hot, add your stew beef and sear on both sides.


Chop up your bacon and in a separate pan from the beef, cook it until it is extra crispy


To the crock pot, add your beef, bacon, remaining 1 cup of broth, Worcestershire, and all of your seasonings. Mix all the ingredients together. Cover and cook on low for 8 hours. Serve and Enjoy!