Low Carb Crock Pot Beef & Guiness Stew

In search of a South Beach friendly Irish stew for St. Patrick's Day I borrowed from recipes #415390, #120019 & #313516. It turned out very well and I look forward to left-overs tomorrow. I would guess that this would qualify for a South Beach Phase 2 (or 2 and 1/2) unless you drink the rest of the Guinness in the 6-pack while waiting for it to cook.

• Ready In: 5 hrs 30 mins
• Serves: 4-6

Ingredients

• 2  lbs stewing beef, in 1 inch chunks
• 1 -2  tablespoon olive oil
• 1 (14 1/2ounce) can diced tomatoes
• 4  carrots, chopped into large pieces
• 2  celery ribs, chopped into large pieces
• 8  ounces baby portabella mushrooms, wash and cut the bigger ones in half
• 1  large  rutabaga, peal and cut into 1-inch cubes
• 1  vidalia onion, chopped into fairly big chunks
• 2  zucchini, sliced
• 2  teaspoons  beef bouillon
• 1⁄2 teaspoon onion powder
• 2  tablespoons Worcestershire sauce
• 2  tablespoons brown sugar
• 2  tablespoons apple cider vinegar
• 1⁄2 teaspoon black pepper
• 4  bay leaves
• 1⁄2 teaspoon thyme
• 1  teaspoon salt
• 2  cups chicken broth
• 1  pint  Guinness stout

Directions

1. Brown the stewing beef in the olive oil, in a hot frying pan. Just brown the outsides.
2. Combine the beef with the rest of the ingredients in a large crock pot (I use a 6 quart). Cook on low for 5 or 6 hours, or until the wife comes home (extra time isn't going to hurt it).