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Using your very best judgment is just another one of many ways that you can make healthy choices out of a lunch menu. This can be best done by analyzing meal pictures on a single menu. It is also recommended that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection contains these fattening condiments, then be sure to ask for a lesser amount.
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Even if after taking the above mentioned approaches, you are unable to find satisfying healthy meals in your own lunch menu, you may choose to order a healthy side dish or drink. Water is a great choice, particularly when compared to pop up. Salads make great side dishes, especially the ones that are consumed without a salad dressing or low-fat salad dressing. Obviously, you are going to want to take extra measures to ensure you decide on a healthy meal, but if you decide to forgo low calories for taste, then take extra steps to make sure you get some nutrition.
We hope you got insight from reading it, now let’s go back to low carb slowcooker beef stew recipe. You can cook low carb slowcooker beef stew using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Low Carb Slowcooker Beef Stew:
- Provide 3.5 Lb Chuck Roast Trimmed & Cut Into 1.5 Inch Cubes (approx.)
- Use 2 Cups Low Sodium Beef Broth
- Take 1 Tbsp Worcestershire Sauce
- You need 1 Tbsp Tomato Paste
- Prepare 2 Tsp Kosher Salt
- You need 1 Tsp Freshly Ground Black Pepper
- You need 1/2 Tsp Dried Oregano
- Prepare 1/4 Tsp Dried Rosemary
- Take 1/2 Tsp Dried Parsley
- Provide 1/4 Tsp Marjoram
- Use 2 Tsp Fresh Thyme Leaves
- Use 5-6 Carrots Sliced into 1 Inch Pieces
- You need 4 Cloves Garlic Minced
- Get 3 Celery Stalks Cut into 1/2 Inch Pieces
- Prepare 1 Large Yellow Onion Chopped
- Prepare 8 Oz Package of White Button Mushrooms
Instructions to make Low Carb Slowcooker Beef Stew:
- I started with getting my meat and veggies in the crockpot. I used a 3.5 pound chuck roast which I trimmed and cubed into about 1.5 inch pieces. I chopped 1 large onion, 5 carrots, 3 celery stalks, and 3 cloves of garlic. Turn your crockpot on the low 8 hour setting. Add the veggies first and then put the cubed meat on top. Cover and let it start to warm while you get your broth and seasoning ready.
- In a bowl Combine 2 cups of low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoons salt, 1 teaspoon pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/2 teaspoon dried parsley, 1/4 teaspoon marjoram, and the leaves from a few sprigs of fresh thyme (about 2 teaspoons.) Mix well and then pour over your meat and veggies.
- Cover and let cook for 7 hours (stirring every 2 hours.)
- After 7 hours spoon out some of the broth and veggies (about 1.5 to 2 cups.) Either use a blender or an immersion blender to blend until smooth, but be very careful because it is very hot.
- Add one 8 ounce pack of mushrooms (quartered,) and add the broth and veggies you just blended. Give it a taste and add salt and pepper to taste.
- Stir and let cook for the last hour uncovered. - - By blending the veggies and broth you make a thicker gravy without having to use flour or cornstarch. - - I served it over a cauliflower mash. If you're wanting to indulge rice or potatoes are good serving suggestions as well.
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