2 lbs. stew meat Seasoned salt and black pepper ( for seasoning meat before dredging in flour ) 1/2 c. flour 2 Tbsp oil 4 carrots ( peeled and sliced ) 1 c. celery ( sliced ) 6 potatoes ( peeled and chopped ) 1/4 c. dried minced onion 1 pkt ( 1.5 oz beef stew seasoning mix ) 1 bay leaf 1 Tbsp Worcestershire sauce 8 c. water 8 beef bouillon cubes 1 tsp. black pepper 2 tsp. salt 1 tsp. sugar
Trim stew meat of fat and sprinkle evenly with seasoned salt and black pepper. Add to Ziploc baggie with 1/2 c. flour and shake to coat.
In large skillet, heat oil. Brown meat on all sides.
Add meat to crock ... See the full directions on my site
Sodium 8040mg 335% DV
Fat 27g 43% DV
Protein 48g 97% DV
Carbs 35g 11% DV
Fiber 9g 38% DV
PER SERVING *
% DAILY VALUE*
% DAILY VALUE*
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
It is officially just over 2 weeks until it's winter here in Australia. It gets down to around 6 degrees in Sydney, so what better way to warm up than with a mouth watering 'Keto Moroccan Beef Stew'. Our version of the soul warmer, is based upon fresh Vegetables such as Zucchini, Onion & Celery, our stew is dripping in Garlic, Moroccan Spice Mix, Smoked and Hot Paprika, Cumin, Coriander, Garlic Salt and Onion Salt. This is perfect for leftovers, especially if you are serving with Cauli-Mash or Cauli-Rice, which you could easily then be able to double the overall yield, and pop in the freezer for later.