Beef and Pepper Stew in a Slow Cooker
This is one of those comforting, set-it-and-forget dishes that creates the most delightful aromas around the house. The peppers melt into the sauce, the meat becomes incredibly tender, and the whole thing combines to create a rich, flavorful gravy that feels substantial without the added carbohydrates.
Components
2½–3 lbs beef stew meat or chuck roast, chopped into chunks
1 medium onion, chopped
Two bell peppers, diced, of any color
1 small green pepper or banana pepper, cut (optional, for depth)
Three minced garlic cloves
One cup of beef broth
2 tablespoons soy sauce or coconut aminos
1 tablespoon Worcestershire sauce
One spoonful of tomato paste (a tiny quantity keeps it keto)
1 teaspoon paprika
Half a teaspoon of black pepper
Add salt to taste.
Optional: ½ teaspoon xanthan gum (for thickening at the end)
Guidelines
Load the crockpot
Put the garlic, peppers, onion, and beef straight into the slow cooker.
Make the sauce
In a bowl, whisk together beef broth, soy sauce, Worcestershire, tomato paste, paprika, pepper, and salt. Drizzle over the veggies and meat.
Cook on low heat.
Cover and cook until the beef is extremely soft, 7 to 8 hours on LOW or 4 to 5 hours on HIGH.
Thicken (if desired)
Add the xanthan gum, stir thoroughly, and simmer for another 10 to 15 minutes if you want a richer gravy.
Taste and serve
Serve hot, adjusting the seasoning if necessary.
Why This Is Effective on Keto
No flour or starches
Peppers enhance taste without intensifying carbohydrates.
Slow simmering produces a rich, meaty sauce.
Extremely filled and satisfying.
