(Hurricane) Beef Stew- slow cooker- lower carb version

We have taken to calling this Hurricane Beef Stew since it is now a tradition prior to a hurricane coming in. Makes great left overs to heat on the camp stove. Not really low carb, but lower than my normal version. Finally, a good slow cooker beef stew! Still like the pressure cooker most times with the browned beef and all, but this is one is excellent and so easy to use. Reminds me of another favorite, Oven Stew, but no need to heat up the oven and house.

Category: Soups, Stews and Chili

Cuisine: American

Ready in 8 hours 20 minutes
by TimGa

Ingredients

2 1/2 pounds Beef roast cut into bite size pieces

2 each Onion soup mix dry

1 teaspoon Smoked paprika or regular

1 1/2 large Rutabaga cut into 1/2 inch cubes replaces potatoes

1 pound Carrots peeled, cut into pieces like baby carrots

2 large Onions sliced into large wedges

2 cans Cream of Celery soup small cans

1 cup Low sugar ketchup


Directions

Combine the onion soup mix and paprika in a lidded bowl or resealable bag. Divide the meat, place in the bag and shake to combine. Spray the slow cooker and place the meat in the bottom. Add the left over onion soup mix. Cover with the carrots, onions and potatoes. Mix the soup and ketchup together and pour over the meat and vegetables. Cover and cook on low for 8 hours or until the vegetables are soft. Optional- steam or microwave some brussel sprouts and mix into the stew for the last 1/2 to 1 hour.

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