Best 2 Low Carb Beef Cabbage Stew Recipes

KETO CABBAGE BEEF STEW

Keto Cabbage Beef Stew image

This is a keto-friendly version on my cabbage beef stew - the perfect comfort food! Feel free to add hot sauce.

Provided by Paul

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h35m

Yield 10

Number Of Ingredients 10

Ingredients

3 pounds cubed beef stew meat
salt and ground black pepper to taste
1 (32 ounce) carton no-salt-added beef broth
1 pound sliced fresh mushrooms
3 bay leaves
1 ½ pounds cabbage, diced, or more to taste
1 (15 ounce) can diced tomatoes
2 medium onions, chopped
1 (6 ounce) can tomato paste
2 stalks celery, sliced

Steps:

Season beef with salt and pepper. Heat a large skillet over medium-high heat. Cook beef in batches until browned on at least 2 sides, about 5 minutes per batch. Avoid overcrowding the skillet so beef browns and doesn't steam.
Add browned beef, broth, mushrooms, and bay leaves to a large pot. Cover and simmer until beef is tender, at least 1 hour and up to 2 hours.
Add cabbage, diced tomatoes, onions, tomato paste, and celery. Cook for at least 1 hour more.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 12.4 g, Cholesterol 75.2 mg, Fat 18.7 g, Fiber 3.7 g, Protein 26.9 g, SaturatedFat 7.4 g, Sodium 348 mg, Sugar 7.1 g

LOW-CARB BEEF CABBAGE STEW

Low-Carb Beef Cabbage Stew image

I modified another recipe on this site for South Beach Diet® Phase 1. Not only is it on my diet, but it tastes delicious! Garnish each serving with sour cream.

Provided by M. Ecker

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 cube beef bouillon
1 ⅓ cups hot chicken broth
2 large onions, coarsely chopped
1 teaspoon Greek seasoning
¼ teaspoon ground black pepper
2 bay leaves
1 (8 ounce) package shredded cabbage
5 stalks celery, sliced
1 (8 ounce) can whole plum tomatoes, coarsely chopped
1 (8 ounce) can tomato sauce
salt to taste

Steps:

Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease.
Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 9 g, Cholesterol 99.5 mg, Fat 22.7 g, Fiber 2.4 g, Protein 31.8 g, SaturatedFat 8.9 g, Sodium 612.1 mg, Sugar 4.9 g