Name: Crockpot Keto Mexican Beef Stew Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Mexican
Ingredients: 2 pounds Beef Chuck Roast, cut into bite-sized pieces; 1/2 Onion, chopped; 2 Roma Tomatoes, chopped; 1 cup Rotel, drained; 1/4 cup Canned Green Chilis; 1 Jalapeno, deseeded and finely chopped; 1 Red Bell Pepper, chopped; 1 large Turnip, peeled and diced; 2 tsp Minced Garlic; 1 tbsp Chili Powder; 3 tsp Cumin; 2 tsp Paprika; 2 tsp Oregano; 2 tbsp Butter; 2 cups Beef Broth; Xanthan Gum (optional, for thickening); Salt and Pepper to taste

Ingredients

Meat

2 pounds Beef Chuck Roast, cut into bite-sized pieces

Vegetables

1/2 Onion, chopped
2 Roma Tomatoes, chopped
1 cup Rotel, drained
1/4 cup Canned Green Chilis
1 Jalapeno, deseeded and finely chopped
1 Red Bell Pepper, chopped
1 large Turnip, peeled and diced
2 tsp Minced Garlic

Spices

1 tbsp Chili Powder
3 tsp Cumin
2 tsp Paprika
2 tsp Oregano

Other Ingredients

2 tbsp Butter
2 cups Beef Broth
Xanthan Gum (optional, for thickening)
Salt and Pepper to taste

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Instructions

Sear the Beef: Melt the butter in a large skillet over medium-high heat. Add the beef pieces, seasoning them with salt and pepper. Sear the beef on all sides until nicely browned to develop flavor.
Prepare the Crockpot Ingredients: Place the chopped onion, roma tomatoes, drained Rotel, canned green chilis, chopped jalapeno, red bell pepper, diced turnip, minced garlic, chili powder, cumin, paprika, oregano, and beef broth into the Crockpot. Stir well to combine all ingredients evenly.
Add the Beef: Incorporate the seared beef pieces into the Crockpot mixture, ensuring they are submerged and evenly distributed among the vegetables and broth.
Cook: Cover the Crockpot and cook on the high heat setting for 4 hours, allowing the beef to become tender and all flavors to meld together beautifully.
Thicken the Stew (Optional): If desired, sprinkle some xanthan gum into the stew and stir thoroughly to thicken the broth to your preferred consistency.

Notes

For more heat, leave the jalapeno seeds in or add extra chilis.
Turnips are used as a low-carb alternative to potatoes, keeping this stew keto-friendly.
Xanthan gum is optional but helps to thicken the stew without adding carbs.
For a richer flavor, you may brown the vegetables briefly in the skillet after searing the beef before adding to the Crockpot.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Author: Adeline
Prep Time: 20 minutes
Cook Time: 4 hours
Category: Stew
Method: Slow Cooking
Cuisine: Mexican
Diet: Low Carb