Barefoot Contessa Foolproof. 1 whole filet of beef tenderloin, trimmed and tied (4½ pounds) 3 tablespoons good olive oil. 4 teaspoons kosher salt. 2 teaspoons coarsely ground black pepper. 10 to 15 branches fresh tarragon. Basil Parmesan Mayonnaise, for serving (see recipe)
Directions Place the beef in a bowl with red wine, garlic, and bay leaves. The next day, preheat the oven to 300 degrees F. Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes.
It takes the classic beef stew and adds in a ton of extra vegetables like celery, peppers, and mushrooms. It skips the potatoes, but you could easily add in something like a rutabaga or turnip to give it a more classic stew look and feel. This recipe is easily made to be paleo-friendly and is a great addition to any low carb menu.
Beef stew is a fantastic addition to a low carb meal plan since it requires very little improvisation or special ingredients. You can also add lots of variety to your stew by changing up the selection of vegetables from time to time and experimenting with different combinations.