Soup: Hearty Beef Stew

With a few low-carb substitutions, this hearty stew will still warm you up during cold winter months without as many carbs.

Ingredients

1 lb stew beef
1 tsp garlic powder
3 cubes beef bouillon
4 cups water
1/2 can tomato paste
1 cup sliced red onion
2 cups cubed butternut squash
2 oz baby carrots
1 cup green beans
3 stalks medium celery, sliced
3 medium mushrooms, chopped finely
2 tbsps olive oil
1 tsp leaves italian herb blend

Instructions

1. Prepare all of the vegetables. Heat the water in a kettle, bring to boil.

2. In a medium pan, heat the oil on medium heat. Brown the stew meat, sprinkled with garlic, until browned. (Optional to add 1/4 cup of red cooking wine and let reduce 2 minutes.

3. In a slow-cooker, add hot water, bouillon cubes, meat, and all of the prepared vegetables.

4. Let cook for 6-8 hours in the slow-cooker.

5. Note: a variation for lower carbs is to omit carrots and replace with summer squash.

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