The Low Carb Jumpstart

Slow-cooked beef stew

Carbs: 9g

This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.

A hearty beef soup made with low-carb root vegetables. Slow cooked with bone broth and herbs, this simple dish will warm the body and the soul.


15 mins


240 mins


Main Course


  • 2 tbsp
    olive oil
  • 1
    small red onion
  • 4 oz.
  • 4 oz.
  • 1
    small carrot
  • 4 cloves
  • 2
    bay leaves
  • 1 ½ tsp
  • 2 tsp
    ground black pepper
  • 1 tsp
    ground cumin
  • 1 tsp
    onion powder
  • 1/2 tbsp
    fresh sage or fresh oregano
  • 1 lb
    chuck roast, or any other beef stew meat
  • 1 tbsp
    coconut aminos or tamari soy sauce
  • 1 tbsp
    red wine vinegar
  • 4 cups
    beef broth
  • 2 tbsp
    fresh parsley
  • 1


  1. In a 6-quart (5–6 liters) pot, heat the olive oil over medium heat. Add in the diced vegetables, garlic and bay leaves. Sauté for 5 minutes.

  2. Add in all of the seasonings, fresh herbs, and meat. Sauté for another 10 minutes.

  3. Add in the coconut aminos and vinegar and stir well.

  4. Pour in the broth and stir well. Bring to a simmer, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 4-6 hours. You may also transfer everything to a slow cooker and cook on low for 6 hours.

  5. Serve hot and garnish with parsley and a lime wedge.


This soup is really versatile, you can add any vegetables you have around. Peppers, celery, radishes.