Low-Carb Autumn Beef & Vegetable Stew

Step 1Preheat the slow cooker (crockpot) to high. You will need to use a large 6 quart slow cooker or halve the recipe to fit the ingredients into a smaller slow cooker. Using a paper towel, pat dry the braising steaks and season with salt and pepper from both sides. Place two to three steaks at a time in a hot pan greased with ¹/₄ cup of ghee.

Step 2... and seal until lightly browned all over. When done, transfer each batch into the preheated slow cooker.

Step 3Meanwhile, peel and dice the onion and garlic. Place in a pan greased with the remaining ghee and cook until fragrant and lightly browned.

Step 4Add the tinned tomatoes, broth, paprika, cumin, ginger, chili powder, ground coriander seeds and turmeric. Mix and cook briefly. Pour into the slow cooker over the meat.

Step 5Add the cinnamon sticks and bay leaves. Cover with a lid and cook for 3 hours before adding the rutabaga.

Step 6Meanwhile, peel and dice the rutabaga.

Step 7After the meat has been cooking for 3 hours, use a spatula to push the meat on one side of the slow cooker and add the diced rutabaga. Cook for another hour before adding the zucchini. Meanwhile, dice the zucchini. (I used zucchini and marrow squash.)

Step 8After an hour, add the zucchini on the same side with the rutabaga and mix briefly to cover with the juices. Using tongs, remove the bay leaves and cinnamon sticks (or remove after the meal is done). Cook for another 2 hours. (Note that bay leaves and cinnamon sticks are only used for infusing the stew, they are not included in the nutrition facts.)

Step 9The stew is cooked when the rutabaga and zucchini are fork-tender.

Step 10Place in serving plates and garnish with fresh herbs such as parsley or cilantro. Season with more salt and pepper if needed. Enjoy!