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Home
> Recipes > Low Carb Crockpot > New Mexico Beef Stew
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New Mexico Beef Stew
Ingredients
- 2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn, thawed
- 1 15-ounce can garbanzo beans(chickpeas), rinsed and drained
- 2 cups chopped, peeled celery root or 1 cup sliced celery
- 1 cup chopped onion(1 large)
- 3 cloves garlic, minced
- 2 to 3 canned chipotle peppers in adobo sauce, chopped
- 1 1/2 pounds boneless beef chuck roast, cut into 3/4 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme, crushed
- 1 28-ounce can whole tomatoes, cut up and undrained
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Prep: 30 Minutes Cook: Low 12 to 14 Hours, High 6 to 7 Hours
Makes: 6 Servings
Slow Cooker: 4- to 5 1/2-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 4- to 5 1/2- quart slow cooker place corn, garbanzo beans, celery root, onion, garlic, and chipotle peppers. Add meat. Sprinkle with salt, black pepper, and thyme. Pour undrained tomatoes over meat.
- Cover and cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Stir before serving. Season to taste.
Nutrition Fact per Serving: 367 cal. 8 g total fat(2 g sat. fat), 54 mg chol., 1078 mg sodium, 42 g carb, 7 g fiber, 33 g pro.
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