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Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar

I love this Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar, and this delicious recipe is also Keto, low-glycemic, gluten-free, South Beach Diet friendly and with the right ingredients can be Paleo or Whole 30! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Slow Cooker Low-Carb Mediterranean Beef Stew!

Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar found on KalynsKitchen.com

On Halloween night you know the kids aren’t going to want to eat anything but candy, so why not make this slow Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar with lots of adult flavors to keep the grown-ups happy? You can start this mid morning and by dinner time it will be ready to go. If you’ll be gone all day, just do the advance prep the night before, refrigerate the ingredients in a plastic container, and put the cold ingredients in the slow cooker and let it cook all day while you’re out.  I’d love this with a dollop of sour cream on top, but no matter how you eat it, this stew is loaded with flavor.  (There are also stove-top instructions if you don’t have a slow cooker.)

I realize, (and some people remind me occasionally!) that some of you don’t like having to saute the meat or other ingredients before you put them in the slow cooker.  I recommend doing that because I think browning the meat or onions adds flavor to slow cooker dishes, and sauteeing mushrooms removes the extra liquid that doesn’t get cooked off in the slow cooker.  But I don’t take it personally if you ignore my instructions, and I think this will still be pretty good even if you just dump the ingredients in the slow cooker and turn it to low.

Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar found on KalynsKitchen.com

Slice 8 oz. mushrooms and chop up one small onion. Heat a small amount of olive oil and saute the mushrooms.  When they’re brown and the pan is dry, add them to the slow cooker. While the mushrooms cook trim the chuck steak into bite-sized pieces. (I trim away the fatty parts, and save all those fatty pieces to make homemade beef stock.)

After you remove the mushrooms, add a little more oil and saute the chopped onions; then add them to the slow cooker. Then add a little more oil, add the pieces of beef and cook until they are well browned on all sides.  Add the browned beef to the slow cooker. De-glaze pan with one cup of homemade beef stock or beef broth, cook until slightly reduced, then add to the slow cooker.

While the beef browns slice the garlic pieces and olives, measure the capers, and chop the rosemary and parsley. Add the can of diced tomatoes, tomato sauce, balsamic vinegar, olives, garlic slices, chopped rosemary, chopped parsley, and capers.  Cook for 6-8 hours on low (or slightly longer if you prep the night before and started with ingredients that were cold.)  This can also be cooked on high for 3-4 hours, but I prefer longer cooking on low for beef. The last photo shows how the stew looked when it had cooked all day and was ready to eat.  Season with fresh ground black pepper (and a little salt if desired), and eat!

Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (Low-Carb, Gluten-Free, Paleo) found on KalynsKitchen.com

More Slow Cooker Ideas with Beef:

Slow Cooker or Pressure Cooker Beef Recipes ~ Slow Cooker or Pressure Cooker
Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa ~ Kalyn’s Kitchen
Slow Cooker Peperoncini Beef Sandwiches from A Year of Slow Cooking
Slow Cooker Shredded Beef Tacos with Spicy Slaw and Avocado from Kalyn’s Kitchen
Slow Cooker Mexican Shredded Beef from Elly Says Opa!

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar

I originally made this in a 2.5 quart Crock-Pot, but this time I used a Crock-Pot 3-1/2-Quart Slow Cooker.)

Ingredients:

  • 1-2 T olive oil (depends on your pan)
  • 8 oz. sliced mushrooms
  • 1 onion, diced in 1/2 inch pieces
  • 2 lbs. trimmed and diced chuck steak, cut in bite-sized pieces (about 2-3 cups meat, for stove-top cooking I might use a more tender cut of meat.)
  • 1 cup beef stock (use 2 cups for stovetop cooking)
  • 1 can (14.5 oz.) diced tomatoes with juice
  • 1/2 cup tomato sauce
  • 1/4 cup balsamic vinegar
  • 1 can black olives, cut in half or fourths
  • 1/2 cup garlic cloves, cut in thin slices (optional, but good)
  • 2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
  • 2 T finely chopped fresh parsley (or use 1 T dried parsley)
  • 1 T capers (or more)
  • fresh ground black pepper and salt to taste

Directions:

Slow Cooker Instructions:

  1. Heat small amount of olive oil in heavy frying pan over medium-high heat, add mushrooms and cook several minutes, until starting to brown. Add mushrooms to slow cooker.
  2. Add a little more oil, then cook diced onions about 5 minutes, or until starting to brown. Add onions to slow cooker.
  3. Add a little more oil again, then add diced beef and brown well, about 10-15 minutes. Don’t rush the browning step. Add beef to the slow cooker.
  4. Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits, then add that stock to the slow cooker.
  5. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and a little black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.)
  6. Season to taste with salt and more fresh ground black pepper and serve hot.
  7. If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you’re at work. Manufacturers don’t recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.

Stovetop Instructions:

  1. Follow all the preparation steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours.

Notes:

This recipe was first posted for Weekend Herb Blogging, hosted by Ulrike of Kuchenlatein. Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Low-Carb Mediterranean Beef Stew with low-glycemic and low-carb ingredients would be suitable for most low-carb  and low-glycemic diets, including any phase of the South Beach Diet. If you choose approved ingredients it can also be Paleo or Whole 30.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for Slow Cooker / Pressure Cooker Recipes on my other site!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar found on KalynsKitchen.com

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70 comments on “Slow Cooker Low-Carb Mediterranean Beef Stew with Rosemary and Balsamic Vinegar”

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  3. Also, I’d like to double the recipe and try out my pressure cooker. Any suggestions on how long to set the pot to cook? Double the meat makes it too much for the automatic setting on my pot. Thanks!

    • I should try this recipe in the Instant Pot. I’m sure it would work well but I don’t feel like I’m experienced enough to guess at the cooking time. I would Google “Instant Pot Beef Stew” and try to find one with about the amount of meat you’ll be using.

  4. This recipe looks so yummy! Just wondering if I should pair it with a green salad or an extra portion of veggies in order to get in the 2 cups required for lunch or dinner meals on South Beach. Anyone have suggestions on how they did it? Thanks!

  5. Pingback: Top 10 Mediterranean Slow Cooker Recipe Ideas - The Food Explorer

  6. What an amazingly delicious recipe! Thank you so much for sharing it!!  This will become a regular menu item in our home! With time constraints, I used my pressure cooker, and after 1 hour, we enjoyed this incredible meal!

  7. This is such a flavorful and delicious meal! I don’t always post about recipes – but I just had to tell you how much we enjoyed this. This is definitely in our dinner rotation! I’m excited to try your other recipes.

  8. This was AWESOME in my instant pot. Ready and tender in 30 minutes. Definitely a win. I was wonderIng if you have the nutritional facts?

    • Glad you enjoyed it.

      I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

  9. Very informative, straightforward and simplify .

  10. what part would you prep ahead to put in the fridge?? I want to make this tomorrow but have to be up super early for my son’s hockey game. Was thinking of prepping and putting in the fridge, then just tossing in the crock pot tomorrow. I’m guessing the mushrooms, onion, and meat??

    • I haven’t tried browning the meat and mushrooms ahead like that but I can’t imagine it won’t work. There will be some liquid in the dish you store it in for the fridge; I’d add that to the slow cooker but if there is a quite a bit maybe use a little less beef stock. You could even reduce the stock ahead and store it in the fridge.

      Be aware that the time in the slow cooker will be a little longer if you’re starting with ingredients that are cold. Or let them warm up on the counter before you start them in the slow cooker if that’s possible. Hope that works for you!

  11. Made this a few weeks ago … excellent! Thx for another 'winner dinner', Kalyn.

  12. Sarah, just plain canned tomato sauce, nothing special.

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