Slow Cooked Zucchini And Grass-Fed Beef Stew
A hearty, diabetic-friendly beef stew that uses zucchini instead of potatoes to keep the carbohydrate count low. This slow-cooked meal is nourishing and easy on blood sugar.
Nutrition per serving
Ingredients
- 1 lb lean beef chuck, cubed
- 2 zucchinis, chopped
- 1 cup sliced celery
- 1 cup diced tomatoes
- 2 cups beef bone broth
- 1 tsp dried thyme
- 2 cloves minced garlic
- 1 tbsp tomato paste
- 1 tsp sea salt
Portion guidance
Enjoy one portion as a balanced dinner.
Step-by-step method
- 1
Add beef, celery, garlic, and tomato paste to the slow cooker.
- 2
Pour in the beef bone broth.
- 3
Stir in the dried thyme and salt.
- 4
Cover and cook on low for 7-8 hours.
- 5
Add chopped zucchini during the last hour of cooking.
- 6
Cook until zucchini is tender but not mushy.
- 7
Taste and adjust seasoning if needed.
- 8
Serve in warm bowls.
Smart substitutions
Swap
beef
lamb
Swap
zucchini
cauliflower
Storage & reheating
Keep refrigerated in a sealed container for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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