Gluten Free Low Carb Beef Stew in a Dutch Oven

INGREDIENTS

1100 g

chuck roast (or chuck shoulder, chuck eye roast, short rib, bottom sirloin flap, fatty brisket)

2 tsp

salt

1 tsp

black pepper

3 tbsp

olive oil

medium onion (about 190g)

small carrots (about 230g)

8 cloves

garlic

brown mushrooms (about 300g)

4 sticks

celery (about 165g)

green beans (about 180g)

turnips (about 385g (or radishes, celeriac, rutabaga or celery root))

3 tbsp

tomato paste

2 tbsp

Worcestershire sauce (or balsamic vinegar)

365 milliliters

dry red wine (Cabernet Sauvignon) (or Pinot Noir, Merlot, Cabernet Sauvignon, or Syrah)

1500 milliliters

beef broth

bay leaves

sprigs fresh rosemary

sprigs fresh thyme

1 tbsp

Lakanto golden sweetener (or Sukrin gold)

1 tsp

xanthan gum (or guar gum, or tapioca starch/arrowroot for paleo)

fresh parsley for garnish