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.
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.
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.
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.
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.
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.
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.
Stir in cilantro or parsley just before stirring.