Slow Carb Beef Shank Stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 977.6
  • Total Fat: 40.5 g
  • Cholesterol: 262.0 mg
  • Sodium: 1,936.4 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 13.7 g
  • Protein: 104.4 g

View full nutritional breakdown of Slow Carb Beef Shank Stew calories by ingredient
Submitted by:


Slow carb friendly version of beef shank stew - no alcohol, flour, nightshades, etx. Slow carb friendly version of beef shank stew - no alcohol, flour, nightshades, etx.
Number of Servings: 4


    2 beef shanks (~1.5 lb)
    1 lb. beef stew meat
    2 large onions, chopped
    4 medium carrots, chopped
    4 medium rutabagas, peeled and diced
    3 sprigs of fresh thyme
    3 bay leaves
    1 tsp. dried parsley
    2 cups of water
    3 cloves of minced garlic
    1 bunch of asparagus, chopped


In a pan, heat a bit of macadamia or peanut oil.

Season the beef shanks and stew meat with salt and pepper, and brown in batches, reserving to a plate.

After the meat has been browned, add the onion, carrot, rutabaga, parsley bay leaves, and thyme to the pan and cook, stirring frequently. Season the vegetables to taste as well.

Once the onions are translucent, transfer a layer of vegetables to the bottom of your slow cooker, then put in a layer of beef. Repeat until the slow cooker is loaded, then de-glaze the pan with 2 cups of water and add the liquid to the slow cooker.

Cook on low for 4-6 hours, stirring occasionally.

One hour before serving, add the asparagus and adjust seasoning as needed.

Serving Size: Makes 4-6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BZARCHER.

Rate This Recipe