For Christmas, my parents gave me a new seven-quart crockpot. I already have a four-quart crockpot and it’s great for making two or three servings, but doesn’t really allow for meal prepping. I was really excited to try out my new seven-quart slow cooker and since I’ve been hungry for a hearty stew this past week, I decided to try this hearty Low Carb Beef and Sausage Stew out of the cookbook they also me for Christmas. This will be a perfect meal for these cold winter nights after I get home from work.
2 Tablespoons extra-virgin olive oil
¼ pound chuck roast
1 teaspoon garlic
½ pound sausage
1 ½ cups beef broth
3 cups cabbage
½ cup carrots
½ cup peas
1 teaspoon thyme
2 Tablespoons arrowroot
Salt and Pepper
First off, I doubled the recipe because I wanted to freeze a few servings for later in the week. Otherwise, I think my four-quart crockpot would have been big enough for the original recipe. I purchased the arrowroot powder here, but you can use cornstarch if you don’t have arrowroot.
I chopped my cabbage into chunky pieces, but I think shredding it would also work. Be sure to slice the carrots thin. I didn’t get mine thin enough and they weren’t cooked all the way through at the end of the cooking time. Next, I chopped up a small onion and minced up a few cloves of garlic. I had fresh thyme to use, so I just threw it in whole and just removed it after the stew finished cooking.
When I went to cook my sausage, I found that I’d accidentally bought pre-cooked sausage, which I personally don’t prefer, but it worked out nicely in the end. The only thing that I didn’t like is that the sausage did get a little too soft when I reheated it the next day. It did cut back on my time, however, and that’s always a plus in my mind. I cut the sausages into ¼ inch to ½ inch rounds and placed them in my crockpot.
In a large skillet, I warmed up 2 Tablespoons of olive oil over medium-high heat. While that heated, I cut the chuck roast into 1-inch pieces and placed the pieces into the skillet when the oil was hot. I added salt and pepper to the meat as I browned the pieces. When they were done, I scooped the pieces out of the oil and placed them in the crockpot. Leave the oil in the pan to saute the onion and garlic.
Throw the onion and garlic into the skillet to saute. This took about three minutes for them to cook through. I don’t really like onions so whenever a recipe calls for an onion, I rarely use the amount it calls for or I don’t even bother adding it to the recipe. I suggest patting the onion and garlic down with a paper towel before adding them to the crockpot to get any excess oil off.
Set it and go!
Pour three and a half cups of broth into the crockpot and turn it on low for six to seven hours. Or on high for three to four hours.
After getting home from work, I added the cabbage, carrots, a ½ cup of peas, and a sprig of thyme. Then I turned the slow cooker on high to cook for another hour.
After the vegetables were cooked through, I mixed 2 Tablespoons of the arrowroot powder into the remaining ½ cup of beef broth. Then I poured it into the crockpot and mixed it in. I cooked the stew for an additional hour. You can add salt and pepper to taste. I know you’re going to love this stew.
Low Carb Beef and Sausage Stew for a cold Winters night.
Whenever I work during the day, I’m always tempted by fast food because it’s something I can eat as soon as I get home. Using a slow cooker is one of my favorite methods for dinner. I get a warm, home cooked meal that I don’t have to spend time fixing when I’m tired. This is a great meal after a long day’s work during cold weather and a much healthier alternative to fast food.