PREP TIME: 15 minutes
COOKING TIME: 8 hours
MAKES 6 servings
Spend fifteen minutes of your morning preparing this stew and you’ll have a wonderful, hearty dinner waiting for you when you get home! Low-carb cooking does not have to be labor-intensive. The addition of radishes may sound strange, but after slow-cooking, they lose their peppery bite and taste very similar to steamed new potatoes.
1¾ pounds (800 g) boneless chuck steak
2 tablespoons olive oil
10 ounces (280 g) radishes, peeled
6 cloves garlic, minced
½ white onion, diced
1 (14½-oz/400-g) can diced tomatoes
1 cup (240 ml) heavy cream
½ cup (120 ml) all-natural salted chicken stock
2 teaspoons ground mustard
Chopped fresh parsley, for garnish
- Preheat a slow cooker to high.
- Cut the chuck steak into 2-inch (5-cm) cubes. Heat a large frying pan over high heat, then pour the oil into the hot pan; when the oil is hot, add the steak cubes and brown on all sides for 5 minutes.
- Place the browned meat and all the other ingredients in the slow cooker. Cover with the lid and cook on high for 8 hours.
- After 8 hours of cooking, stir well, garnish with chopped parsley, and serve. Store leftovers in the refrigerator for up to 3 days.
