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Low-Carb Slow Cooker Mexican Beef Stew-recipe image.

Low-Carb Slow Cooker Mexican Beef Stew

This Low-Carb Slow Cooker Mexican Beef Stew, also known as Estofado, takes stew to a whole new level. This crock pot recipe boasts tender chunks of beef slow cooked in salsa goodness. This easy recipe can be part of a keto, Atkins, gluten-free, Paleo, grain-free, or Banting diet.

Course Main Course
Cuisine Mexican
Keyword keto mexican food, low carb mexican food
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 servings
Calories 361 kcal
Author Annissa Slusher

Ingredients

  • 1 teaspoon sea salt (if desired)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon glucomannan
  • 2 pound stew meat cut into one inch squares
  • 1 tablespoon avocado oil (or oil of choice)
  • 1 small yellow onion
  • 1/4 cup dry red wine
  • 1/2 cup salsa (sugar-free)
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon cumin
  • 2 tablespoons water
  • 1 tablespoon parsley or cilantro

Instructions

  1. Place the sea salt, black pepper and glucomannan in a plastic bag or a mixing bowl. Close bag and shake to blend. If using a mixing bowl, whisk it together.

    Low-Carb Slow Cooker Mexican Beef Stew-making the coating.
  2. Add the stew meat to the bag (or bowl) and close the bag. Shake (or stir) to lightly coat the beef with the dry mixture.

    Low-Carb Slow Cooker Mexican Beef Stew-coating the meat
  3. Heat a skillet over medium high heat. Add the avocodo oil. When the oil is hot, add the onion. Cook onion, stirring frequently until softened and edges are just starting to brown. Transfer to the slow cooker.

    Low-Carb Slow Cooker Mexican Beef Stew-cooking the onions
  4. Add part of the beef to the skillet. Do not overload the skillet. The chunks of beef should not touch. Brown all sides of the beef in batches, then transfer to the slow cooker. If needed, add more oil to the skillet.

    Low-Carb Slow Cooker Mexican Beef Stew-browning the meat.
  5. After all of the beef has been browned and transferred to the slow cooker, add the wine to the skillet. Bring wine to a simmer, scraping up all of the browned bits in the pan. Simmer for 1 or 2 minutes to thicken slightly. Transfer to the slow cooker.

    Low-Carb Slow Cooker Mexican Beef Stew-deglazing the pan.
  6. Add salsa, red wine vinegar, cumin, and water to the crock pot. Stir and cover. Cook stew on low for 6-8 hours or high for 4-6 hours. Generally I find that the lower end of the cooking range works well for this recipe.

    Low-Carb Slow Cooker Mexican Beef Stew-Ingredients in the slow cooker.
  7. Stir in cilantro or parsley just before stirring.

    Low-Carb Slow Cooker Mexican Beef Stew-Adding the cilantro.
Nutrition Facts
Low-Carb Slow Cooker Mexican Beef Stew
Amount Per Serving (6 ounces)
Calories 361 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 100mg33%
Sodium 611mg27%
Potassium 107mg3%
Carbohydrates 7g2%
Fiber 6g25%
Sugar 1g1%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.